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Coconut & Lemon Cream Cheese Dessert Cake Recipe
|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)|
Serving size: Complete recipe
Calories 3669 Calories from Fat 1873
% Daily Value*
Total Fat 213 g328.2%
Saturated Fat 129 g644.8%
Trans Fat 0 g
Cholesterol 1133.9 mg
Sodium 1729.7 mg72.1%
Total Carbohydrates 395 g131.8%
Dietary Fiber 21.6 g86.6%
Sugars 193.4 g
Protein 70 g140.5%
Vitamin A 128.8% Vitamin C 78.8%
Calcium 109.3% Iron 35.2%
*Based on a 2000 Calorie diet
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.