Lemon Refrigerator Cake
The recipe comes from my church group and is a light, refreshing cake for warm-weather days.12-15 ServingsPrep: 25 min. Bake: 30 min. + cooling
Ingredients
- 1 package white cake mix (regular size)
- 1 package (2.9 ounces) cook-and-serve lemon pudding mix
- Grated peel and juice of 1 lemon
- 1 cup evaporated milk, chilled
- 1/4 cup sugar
- 1 cup flaked coconut, divided
Directions
- Prepare and bake cake according to package directions, using a
- greased and floured 13-in. x 9-in. baking pan. Cool in pan 10
- minutes before removing to a wire rack. Prepare pudding according to
- package directions. Add lemon peel; cool. In a small bowl, whip
- milk. Add lemon juice and sugar; blend for 30 seconds. Fold into
- pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into
- two layers; spread pudding mixture between layers on top. Sprinkle
- with remaining coconut. Store in refrigerator. Yield: 12-15
- servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.