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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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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3115 Calories from Fat 416

% Daily Value*

Total Fat 48 g73.8%

Saturated Fat 33.7 g168.3%

Trans Fat 0 g

Cholesterol 134.9 mg45%

Sodium 4593.4 mg191.4%

Total Carbohydrates 601 g200.3%

Dietary Fiber 4.9 g19.6%

Sugars 496.3 g

Protein 69 g138.2%

Vitamin A 21.5% Vitamin C 87.7%

Calcium 163% Iron 10.1%

*Based on a 2000 Calorie diet

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Lemon Coconut Cake Recipe