1 pkg. white cake mix 1 c. water 1/3 c. oil 3 eggs, separated 1/2 c. coconut, flaked 2 tbsp. grated lemon peel 3 tbsp. lemon juice


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

Heat oven to 350 degrees. Grease and flour two 9-inch round pans. Blend cake mix, water, oil and egg whites. Beat at low speed until moistened. Beat 2 minutes at high speed. Fold in coconut and lemon peel. Remove 2 cups batter in small bowl. Beat egg yolks 2 minutes at high speed. Add the 2 cups batter and lemon juice, mix well.

Layer batters alternately in pans, beginning and ending with white batter. Swirl lightly to make marble effect. Bake at 350 degrees for 20-30 minutes. Cool.

In large bowl, beat powdered sugar, cream cheese until smooth. Fold in Cool Whip. Mix pudding with milk, add lemon peel, fold into cream cheese mixture. Fill and frost layers. Refrigerate 3 hours before serving.


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