This yummy cake was developed while trying to come up with something different for St. Patrick's Day that the kids would enjoy and was festive at the same time.
Cake batter:
- 1 pkg Duncan Hines Moist Deluxe White Cake Mix
- 1/3 cup freshly squeezed lime juice
- 1 cup of water
- 3 egg whites
- 1 6 oz. container key lime yogurt
- green food coloring (optional)
Filling:
- 1 3.5 oz. pkg. coconut cream pudding (prepared)
Frosting:
- 1 container Duncan Hines lemon frosting
- green food coloring
- 1 1/2 cups of sweetened coconut flakes tinted green
Garnish:
- Lime slice
- Fresh mint
- Prepare cake batter according to directions on box substituting the key lime yogurt for the vegetable oil.
- Add the lime juice and water together to equal the 1 1/3 cup water as directed on the box.
- Pour prepared batter into two 8" round pans.
- Bake according to package directions.
- Once cakes are done, allow to cool.
- Meanwhile, prepare coconut cream pudding according to package directions for pie.
- Once completely cooled, place one cake on plate and cover with pudding. Top with second cake.
- Tint lemon frosting with green food coloring to desired shade of green.
- Frost cake on all sides.
- Cover with tinted coconut.
- Garnish with lime slice and mint if desired.
