Wednesday, December 11, 2013

Lemon Coconut Cake

4 large eggs
1 cup sour cream
1/4 cup lemon juice
1 package lemon pudding
3 cups self-rising flour
2 cups white sugar
2 sticks butter or margarine
1/2 cup milk
1 tsp. lemon extract
1 package shredded coconut
1 can vanilla or cream cheese frosting
1 can lemon frosting

Preheat oven to 350 degrees.  In a large bowl, mix softened butter, sugar, eggs, and lemon extract.  Make sure to slowly add eggs, one at a time until thoroughly mixed.  The mixture should be “fluffy” and “creamy” in texture.  Then mix in the flour, pudding, milk,lemon juice, and sour cream until the batter is well mixed.     Then in two 8” or 9” greased and floured pans, pour in the batter.  Bake for 30-45 minutes.  Insert a knife or toothpick; if the knife or toothpick come out of the cake clean, then it is ready.  Let the cake cool for about half an hour at room temperature.  After the cake is cool, then frost each cake layer and cover them with the sweetened (unsweetened) coconut.  Finally, serve.  Serves at least 12 people.

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