Lemon Coconut Cake Recipe
Ingredients
| Angel food cake mix package | 1 | |
| Sweetened condensed milk | 1 Can (10oz) | |
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Shredded coconut | 1/2 Cup (16 tbs), toasted |
Directions
Bake cake mix as directed on package.
Cool.
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.
Refrigerate.
Cool.
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.
Refrigerate.
Chef
