Coconut Lemon Torte
From peetabear 15 years ago
- 30 minutes to make
- Serves 8
this is another recipe I found tonight that looked really good... I don't normally look at recipes that use cake mixes but the picture got me!!! this is an Eagle Brand Recipe...
Ingredients
- 1 (14-ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk) shopping list
- 2 egg yolks shopping list
- 1/2 cup lemon juice shopping list
- 1 teaspoon grated lemon rind (optional) shopping list
- yellow food coloring (optional) shopping list
- 1 (18.25 or 18.5-ounce) package white cake mix shopping list
- 1 (4-ounce) container frozen non-dairy whipped topping, thawed shopping list
- flaked coconut shopping list
How to make it
- 1. In medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon rind (optional) and food coloring (optional).
- 2. Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.
- 3. Preheat oven to 350°F. Prepare and bake cake mix as package directs. Pour batter into 2 well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.
- 4. With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
- 5. Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.
- Makes one (9-inch) cake
The Rating
Reviewed by 4 people-
I really like this recipe. Bookmark to try soon!
zoeb
in Seattle loved it
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What can I say - 5! You should make this one for your Birthday!
elgab89
in Toronto loved it
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Reviews & Comments 3
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Your Comments
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