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Lemon Refrigerator Cake

 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


  • 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


  • 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.