Lemon Cream Dessert Cake

Ingredients

 * Cake
 * 1 pkg. white cake mix
 * 1 c. water
 * 1/3 c. canola oil
 * 3 eggs, separated
 * 1/2 c. coconut, flaked
 * 2 tbsp. grated lemon peel
 * 3 tbsp. lemon juice
 * Frosting
 * 1 c. powdered sugar
 * 8 oz. cream cheese, softened
 * 8 oz. Cool Whip, thawed
 * 3 1/2 oz. pkg. instant lemon pudding
 * 1 c. milk
 * 1 tbsp. grated lemon peel

Directions

 * 1) Heat oven to 350 degrees.
 * 2) Grease and flour two 9-inch round pans.
 * 3) Blend cake mix, water, oil and egg whites.
 * 4) Beat at low speed until moistened. Beat 2 minutes at high speed.
 * 5) Fold in coconut and lemon peel.
 * 6) Remove 2 cups batter in small bowl.
 * 7) Beat egg yolks 2 minutes at high speed.
 * 8) Add the 2 cups batter and lemon juice, mix well.
 * 9) Layer batters alternately in pans, beginning and ending with white batter.
 * 10) Swirl lightly to make marble effect.
 * 11) Bake at 350 degrees for 20-30 minutes. Cool.
 * 12) In large bowl, beat powdered sugar, cream cheese until smooth.
 * 13) Fold in Cool Whip.
 * 14) Mix pudding with milk, add lemon peel, fold into cream cheese mixture.
 * 15) Fill and frost layers.
 * 16) Refrigerate 3 hours before serving.

Enjoy.

Contributed by:

 * World Recipes Y-Group