Lemon Coconut Cake

By sugarbear

Ingredients

• 1 box lemon cake mix
• 4 egg whites
• 1 1/4 cups water
• 1/2 cup unsweetened applesauce
• 1 (3.4 ounces) box instant lemon pudding mix
• zest of one lemon
• for the coconut icing
• 1 (3.4 ounce) box instant coconut pudding mix
• 1/3 cup powdered sugar
• 1 cup cold milk
• 4 ounces cream cheese, room temperature
• 1 (8 ounce) tub cool whip, thawed
• for the topping
• 1 cup shredded coconut

Preparation

Step 1

1. Preheat oven to 350 degrees F. Liberally grease two 9-inch cake pans with cooking spray ad set aside.

2. In a large bowl, beat together the cake mix, egg whites, water, applesauce,
lemon pudding mix, and lemon zest with and electric mixer until well
combined.
Portion the batter evenly among the cake pans and bake for approximately 18
to 20 minutes, or until the cakes spring back lightly when touched and a
toothpick inserted near the center comes out clean. Allow the cakes to cool
in the pan for about 15 minutes before gently inverting them onto wire racks
to cool completely. Prepare frosting.

3. Place cake round on a serving platter or cake stand. Top with half of the
frosting mixture, spreading it just to the border--don't actually spread
to the border or else it'll all mush out. Top with the second cake round
and frost the top. Generously pat on the shredded coconut.

COCONUT FROSTING:

1. In a large bowl of a stand mixer, combine the coconut pudding, powdered
sugar, and milk, and whisk until smooth. Stir in the cream cheese until
combined. Fold in the cool whip by hand until fully incorporated.
Refrigerate if not using immediately.