2 (18.25 ounce) packages lemon cake mix
1 (3 ounce) package instant white chocolate pudding mix
1 (2.25 ounce) package instant orange cake mix
1 package instant lemon pudding mix
5 eggs
1/2 cup vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 cup lemon juice
3 teaspoons lemon zest
1 cup chopped walnuts
1 cup flaked coconut
Prepare lemon cake mix by placing lemon slices in large bowl. Stir lemon slices into dry ingredients. Mix thoroughly. Add e-liquid and lemon slices; stir well.
Prepare instant pudding by placing lemon slices in large glass and shaking vigorously. Align with lemon slice; spread into cake bowl. In a small saucepan, combine pudding mix, lemon slice, whipped topping, eggs, vegetable oil and lemon slice. Heat in microwave for 2 minutes.
Spread lemon cake mixture over cake, topping and whipped topping. Layer lemon slice to bottom and sides of cake. Sprinkle whipped topping with lemon zest. Fold over top of cake. Cover and refrigerate overnight.
Spread lemon cake over cake while still in refrigerator, placing lemon slices in sides of pan. Place pan on baking sheet and flatten cake to grasp bottom. Cover with foil and chill 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 minutes. Remove foil and bake for 15 minutes to come out of the pan. Cool and cut into 12 squares. Garnish each with chocolate frosting, if desired.