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Lemon-Coconut Cream Cake




Source of Recipe


Internet


List of Ingredients




1 (16-ounce) package white angel food cake mix
1 (4 1/2 ounce) package lemon pudding and pie filling mix
2 egg yolks, beaten
1/2 c. sugar
2 c. water
1 Tbsp. grated lemon rind
1 Tbsp. lemon juice
2 1/2 c. whipping cream, divided
1 (3 1/2 ounce) can flaked coconut, divided



Recipe



Prepare and bake cake mix according to package directions. Invert pan on funnel or bottle until cake is completely cooled ( approximately 2 hours).

Combine lemon pudding mix, egg yolks, sugar, and 2 cups water in a heavy saucepan; mix well. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in lemon rind and lemon juice. Cover and chill completely (about 1 hour).

Loosen cooked cake from sides of pan using a small metal spatula. Remove from pan. Split cake horizontally into 4 layers.

Beat 1 c. whipping cream until stiff peaks form. Fold whipped cream and 2/3 cup coconut into lemon filling.

Place bottom layer of cake on a cake plate; spread with 1 1/2 c. lemon mixture. Repeat with second and third layers. Place remaining layer, cut side down, on top of cake. Cover and chill cake overnight.

Beat remaining whipping cream until stiff peaks form; frost sides and top of cake. Sprinkle with remaining coconut. Chill at least 2 hours before serving

Yield: one 10-inch cake.