Coconut & Lemon Cream Cheese Dessert Cake
|Sugar||3⁄4 Cup (12 tbs)|
|Cake flour||3⁄4 Cup (12 tbs)|
|Lemon||1 , rind grated and juiced|
|Cream cheese||8 Ounce, softened|
|Instant lemon pudding mix||3 3⁄4 Ounce (1 Box)|
|Milk||2 1⁄2 Cup (40 tbs) (At Room Temperature)|
|Coconut||1 Cup (16 tbs)|
Preheat oven to 350°.
Grease an 8-inch square pan.
In a large bowl, using an electric mixer, cream together butter, vanilla, and sugar.
Add eggs alternately with flour.
Beat on high speed for 5 minutes.
Stir in juice and rind of lemon.
Spread into prepared pan.
Bake at 350° for 30 minutes or until done.
Cool in pan.
In a large bowl, using an electric mixer, beat cream cheese until fluffy.
Gradually add pudding mix and milk.
Beat until smooth.
Stir in coconut.
Pour over top of cooled cake.
Refrigerate overnight to blend flavors.