- 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
- 2 egg yolks
- 1/2 cup lemon juice from concentrate
- 1 box Duncan Hines White cake mix
- 1 (4-ounce) container frozen non-dairy whipped topping, thawed ( 1 3/4 cups)
- Flaked coconut
- Preheat oven to 350.
- In medium saucepan over medium heat, combine sweetened condensed milk, egg yolks, lemon juice, stirring until thickened, about 10 minutes. Remove from heat and chill.
- Meanwhile, prepare cake mix as package directs. Pour batter into two well-greased and floured 8- or 9-inch round layer-cake pans.
- Bake 30 minutes, or until lightly browned. Remove from pans cool thoroughly.
- With a 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.
- Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut.
- Garnish as desired. Store covered in refrigerator.
- For a little more color, you can add yellow food coloring to the lemon mixture.
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Rating:
sudduth (21 discussions) on Jul 7, 2006 at 02:03 PM
I used Duncan Hines yellow cake mix . It worked well.
