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[]
- 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.
Enjoy.