LEMON REFRIGERATOR CAKE
The recipe comes from my church group and is a light, refreshing cake for warm-weather days.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon zest; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator.
Nutrition Facts :
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