Lemon Refrigerator Cake

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The recipe comes from a church group and is a light, refreshing cake for warm-weather days.

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Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (2.9 ounces) cook-and-serve lemon pudding mix
  • Grated peel and juice of 1 lemon
  • 1 cup evaporated milk, chilled
  • 1/4 cup sugar
  • 1 cup flaked coconut, divided

Preparation

Step 1

Prepare and bake cake according to package directions, using a
greased and floured 13-in. x 9-in. baking pan. Cool in pan 10
minutes before removing to a wire rack. Prepare pudding according to
package directions. Add lemon peel; 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. Yield: 12-15
servings.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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