COCONUT LEMON CAKE

Coconut Lemon Cake image

This is my favorite cake ever!!! It was Judy's recipe and we tweaked a little. It make such a beautiful dessert that I am always excited to serve. Besides looking so pretty, it is DELICIOUS !!!! The lemon filling between layers makes this cake!!

Provided by Carols Kitchen

Categories Dessert

Time 1h20m

Yield 14-16 serving(s)

Number Of Ingredients 18

Previous Next

Ingredients

2 (18 ounce) white cake mix, Duncan Hines
2 (3 ounce) packages instant vanilla pudding
2 cups water
1 cup Crisco cooking oil
8 eggs
2 teaspoons vanilla
1 teaspoon almond flavoring
4 tablespoons butter
1/2 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
4 egg yolks
3/4 cup lemonade concentrate
12 ounces cream cheese
1 1/2 cups sugar
16 ounces Cool Whip
1 (12 ounce) package angel flake coconut

Steps:

Preheat oven to 350
Mix all ingredients for cake;
Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
Bake 18-23 minutes at 350. Do not overcook.
Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely.
Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely.
Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake.
(Keep refrigerated).

Nutrition Facts : Calories 1030.9, Fat 54.3, SaturatedFat 24.9, Cholesterol 189.2, Sodium 977, Carbohydrate 128.7, Fiber 3.2, Sugar 104.3, Protein 10.3