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What You’ll Need: 1 (19.6-ounce) box frozen coconut layer cake 1 (16-ounce) container frozen whipped topping, thawed, divided 1 (12-ounce) package frozen raspberries 1 (19.6-ounce) box frozen lemon layer cake What To Do: Cut coconut cake into 7 slices. Place in a single layer in a 9- x 13-inch baking dish, covering the bottom of the dish. In a medium bowl, combine half the whipped topping and the raspberries; gently stir until well combined. Spread mixture evenly over coconut cake. Cut lemon cake into 7 slices. Place slices in a single layer over raspberry mixture. Evenly spread remaining whipped topping over lemon cake layer. Freeze until ready to serve. Let sit 10 minutes, then cut into squares.