Coconut Lemon Cake Recipe

Name: Coconut Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350
2
Mix all ingredients for cake;
3
Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
4
Bake 18-23 minutes at 350. Do not overcook.
5
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.
6
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.
7
Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
8
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.
9
(Keep refrigerated).

1966

kcal

Calories

131

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake, 2 (18 ounce) white cake mix, Duncan Hines, 2 (3 ounce) packages instant vanilla pudding, 2 cups water, and more.

Yes, Coconut Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Lemon Cake

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