Ingredients
For the polka dots:
1 box white or yellow cake mix, plus ingredients to prepare mix
Assorted food colorings
2 cups prepared frosting (from a can is fine)
For the lemon cake:
9 egg yolks
1½ cups milk, at room temperature (2% or whole recommended)
1 tbsp lemon extract
Zest of 2 lemons
15.75 oz (2¼ cups) granulated sugar
15.75 oz (3⅔ cup) cake flour
2 tbsp baking powder
1 tsp salt
9 oz butter, at room temperature
For the coconut buttercream:
9 egg whites, at room temperature
14 oz (2 cups) granulated sugar
1 lb butter, softened but still quite cool
½ tsp salt
2-3 tsp coconut extract, to taste
To Assemble:
Pastel sixlets, sugar pearls, or other sprinkles
Instructions