1 (18.25 ounce) package yellow cake mix
1 (4.5 ounce) package instant yellow cake mix
1 (20 ounce) can refrigerated crescent roll dough
1/2 cup butter
1 teaspoon lemon juice
1/2 cup confectioners' sugar
1/3 cup water
1/2 cup flaked coconut
1/3 cup sugar for decoration
1/2 cup orange marmalade
1/3 cup buttermilk
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the cake mix, instant yellow cake mix and butter. Beat in the flour mixture alternately with the lemon juice, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a large bowl, stir together the marmalade and confectioners' sugar until smooth. Spread over the cooled cake layer. Let cool in pan for 10 minutes before removing.
To make the icing: In a large bowl, combine the milk and 1/2 cup of water. Beat until light and fluffy. Gradually stir in 1/2 cup of the remaining 1/3 cup sugar, applying just enough to blend.
To remove the cake from the pan: Using a large knife, split the cake in half horizontally. Arrange in a single layer on a lightly glazed surface. At this point, if the cake looks dry, add a little more water. If it starts to stick, add more water. Finish by gently removing the sides of the cake with a knife.
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