LEMON COCONUT CREAM CAKE

LEMON COCONUT CREAM CAKE
LEMON COCONUT CREAM CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg (14 1/2 oz) angel food cake mix

  • 1

    pkg (3 3/8 02) lemon pudding and pie filling mix

  • 2

    tbsp lemon juice

  • 1

    tbsp grated lemon peel

  • 21/2

    cups heavy cream

  • 2

    cans (3 1/2 oz size) flaked coconut

Directions

1. Day before serving: prepare angle food cake mix, and bake m 10 inch tube pan as package label directs. Let pan hang over neck of bottle at least 2 hours, until cake is completely cool. 2. Meanwhile, prepare pie filling mix as package label directs for pie, reducing water to 2 cups. Remove from heat. Stir in lemon juice and peel Pour into medium bowl. Refrigerate, covered, at least 1 hour, until completely cool 3. Split cooled cake into 5 even layers. Whip 1 cup heavy cream. Fold into lemon filling, along with half the coconut. 4. Assemble cake layers on serving plate, using about 1 1/4 cups lemon mixture between each 2 layers. Refrigerate, covered, overnight. 5. Several hours before serving, whip remaining 1 1/2 cups cream. Use to frost top and side of cake. Sprinkle evenly with remaining coconut. Refrigerate until serving time. Makes 16 servings.

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