Lemon Refrigerator Cake Recipe

Publisher Photo
The recipe comes from my church group and is a light, refreshing cake for warm-weather days.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 12-15 servings

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

  1. 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.
Originally published as Lemon Refrigerator Cake in Grandma's Great Desserts Cookbook 1992, p85

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Refrigerator Cake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 13, 2010

"Made this with whipping cream instead of evaporated milk. Yummy!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT