Coconut Lemon Cake

Recipe by Carols Kitchen
READY IN: 1hr 20mins
SERVES: 14-16




  • Preheat oven to 350
  • Mix all ingredients for cake;
  • Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
  • Bake 18-23 minutes at 350. Do not overcook.
  • Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely.
  • Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely.
  • Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
  • On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake.
  • (Keep refrigerated).