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Lemon Coconut Cake

Microwave.Lady's picture
Ingredients
  Lemon cake mix 20 Ounce (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Egg yolks 3 , slightly beaten
  Lemon juice 2 Tablespoon
  Lemon peel 1 1⁄2 Teaspoon, grated
  Nondairy whipped topping 9 Ounce (1 Carton)
  Chopped maraschino cherries 1⁄4 Cup (4 tbs), drained
  Chopped nuts 1⁄4 Cup (4 tbs)
  Flaked coconut 1 1⁄2 Cup (24 tbs), divided
  Green food coloring 4 Drop
  Water 1⁄2 Teaspoon
Directions

1. Line bottoms of 2, 9 x 2-inch round dishes with waxed paper.
2. Prepare cake mix according to package instructions.
3. For each layer: Pour one-half of batter into each dish. Cook on Cook Level 7 for 5 1/2 to 7 1/2 minutes, or until top springs back when lightly pressed with finger. Turn quarter-turn halfway through cooking time. Let stand for 10 minutes. Invert on cooling rack. Cool completely. Repeat with remaining layer.
4. Combine sugar and gelatin in 2-cup glass measure. Gradually stir in 1/4 cup water and orange juice. Blend in egg yolks. Cook on Cook Level 5 for 4 to 6 minutes, or until gelatin is dissolved and mixture is slightly thickened. Stir 2 to 3 times during cooking time.
5. Stir in lemon juice and lemon peel. Cool until mixture begins to gel slightly. Fold whipped topping into lemon mixture. Remove 1 cup and place in small bowl. Set aside. Fold cherries and nuts into 1 cup reserved mixture.
6. Arrange one layer of cake on serving platter. Spread top with cherry and nut mixture. Place second cake layer on top. Frost entire cake with remaining lemon mixture. Sprinkle top and sides of cake with 1 cup coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon

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