Lemon-Coconut Cake Recipe

Name: Lemon-Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 1/4 ounce) packageslemon pudding & pie filling (not instant); 1 cup sugar; 14 ounce unflavored gelatin; 4 egg yolks; 4 cups water; ¼ cup lemon juice; 2 tablespoons lemon peel (grated); 10 inches angel food cake (store-bought or your favorite recipe); 1 cup heavy cream; 3 12 ounces flaked coconut

Servings: persons

2 (3 1/4 ounce) packageslemon pudding & pie filling (not instant)
1 cup sugar
14 ounce unflavored gelatin
4 egg yolks
4 cups water
¼ cup lemon juice
2 tablespoons lemon peel (grated)
10 inches angel food cake (store-bought or your favorite recipe)
1 cup heavy cream
3 12 ounces flaked coconut

1
In a large saucepan combine pudding, sugarm gelatin and mix well.
2
Stir in yolks and water; mix well.
3
Cook over meduim heat, constantly stirring until mixture comes to a boil.
4
Remove from heat.
5
Stir in lemon peel and juice.
6
Set pan in bowl of ice to cool, about 15 minutes, stirring occasionally.
7
Meanwhile, cut angel cake into 1 1/2 inch cubes (about 6 cups).
8
Lightly butter inside of a 10-inch tube pan or Bundt pan.
9
When pudding mixture is completely cool, but not set, fold in whipped cream and coconut until well combined.
10
Put into prepared pan and smooth the top with a spatula.
11
Refrigerate covered several hours or overnight until set.
12
Turn onto plate.
13
Optional: Top with additional whipped cream using a pastry tube with a star tip; sprinkle with more coconut.
14
Press very thin lemon slices into sides at intervals.

563

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 2 (3 1/4 ounce) packageslemon pudding & pie filling (not instant), 1 cup sugar, 14 ounce unflavored gelatin, 4 egg yolks, and more.

Yes, Lemon-Coconut 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.

Lemon-Coconut Cake

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