Coconut & Lemon Cream Cheese Dessert Cake Recipe
Ingredients
| Butter | 6 Tablespoon (Cake:) | |
| Vanilla | 1/2 Teaspoon (Cake:) | |
| Sugar | 3/4 Cup (16 tbs) (Cake:) | |
| Eggs | 3 (Cake:) | |
| Cake flour | 3/4 Cup (16 tbs) (Cake:) | |
| Grated rind and juice of one lemon | ||
| Cream cheese | 8 Ounce, softened (Frosting:) | |
| Pudding mix | 1 box (Frosting:) | |
| 2 1/2 cups milk, at room temperature | ||
| Coconut | 1 Cup (16 tbs) (Frosting:) | |
Directions
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.
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.
Chef
