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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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The recipe comes from my church group and is a light, refreshing cake for warm-weather days. Ingredients:
1 package white cake mix (regular size) |
1 package (2.9 ounces) cook-and-serve lemon pudding mix |
grated peel and juice of 1 lemon |
1 cup evaporated milk, chilled |
1/4 cup sugar |
1 cup flaked coconut, divided |
Directions:
1. Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon peel; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator. Yield: 12-15 servings.
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