Coconut Lemon Cake

Name: Coconut Lemon Cake
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 14-16 serving(s)
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

Submitted by Carols Kitchen

"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!!"

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photo by Carols Kitchen

Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 14-16

ingredients

Cake
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
Lemon Filling
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
Frosting
12 ounces cream cheese
1 ¹⁄₂ cups sugar
16 ounces Cool Whip
1 (12 ounce) package angel flake coconut

directions

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).

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Reviews

Delicious! I halved the recipe and accidentally used only 2 eggs instead of 4 - turned out to be the moistest cake I've ever made! The frosting is EXACTLY the kind my husband likes and I have never quite been able to get it right until now. I did change the filling so my rating can't reflect that part of the recipe, but it is 5 stars all the way otherwise!

ZMiaJ
Yummy!

Bella Rachelle