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Lemon Coconut Cake Recipe
|White angel food cake mix||16 Ounce (1 Package)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 3115 Calories from Fat 416
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 33.7 g168.3%
Trans Fat 0 g
Cholesterol 134.9 mg
Sodium 4593.4 mg191.4%
Total Carbohydrates 601 g200.3%
Dietary Fiber 4.9 g19.6%
Sugars 496.3 g
Protein 69 g138.2%
Vitamin A 21.5% Vitamin C 87.7%
Calcium 163% Iron 10.1%
*Based on a 2000 Calorie diet
Stir together milk, lemon peel and juice until thickened.
Refrigerate 30 minutes.
Split cake to make 3 layers; fill each with about 1/3 cup lemon mixture.
Spread remaining mixture over side and top of cake.
Sprinkle top with coconut.