Prepare the white cake mix as directed and press half of the batter into the bottom of a greased baking pan.
Mix together the white cake mix, eggs, oil, and lemon zest until well combined.
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Sprinkle shredded coconut over the whipped cream and refrigerate until ready to serve.
Bake the cake mix as directed, then crumble into small pieces. Layer the cake crumbs with sliced strawberries and whipped cream in individual serving.
Prepare the cake mix as directed, then swirl in chocolate chips, shredded coconut, and chopped almonds.
Press the cake mix into a baking dish to form a crust, then top with sliced peaches and a sprinkle of cinnamon sugar.
Sprinkle over a layer of cherry pie filling in a baking dish, then bake until the topping is golden brown and crispy.
Prepare the cake mix as directed, but substitute pineapple juice for the water and add shredded coconut to the batter.
Bake the cake mix in two round cake pans, then let cool completely. Sandwich softened cookies and cream ice cream between the cake layers.
Sandwich softened cookies and cream ice cream between the cake layers, then freeze until firm. Top with whipped cream and crushed cookies before serving.