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Lemon Coconut Cake

Dessert.Master's picture
Ingredients
  White angel food cake mix 16 Ounce (1 Package)
  Sweetened condensed milk 14 Ounce (1 Can)
  Grated lemon peel 2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Shredded coconut 1⁄2 Cup (8 tbs), toasted
Directions

Bake cake mix as directed on package.
Cool.
Stir together milk, lemon peel and juice until thickened.
Refrigerate 30 minutes.
Split cake to make 3 layers; fill each with about 1/3 cup lemon mixture.
Spread remaining mixture over side and top of cake.
Sprinkle top with coconut.
Refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Coconut

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