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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.] Ingredients:
16 ounces store bought angel food cake mix |
1 (22-ounce) can lemon pie filling |
1 cup finely shredded coconut |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
2 1/2 cups powdered sugar |
1 teaspoon vanilla |
lemon zest, for garnish |
Directions:
1. Bottom Lemon Cake Ingredients:
2. Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.
3. Top Creamy Frosting Ingredients:
4. Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.
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