LEMON-CHEESE COCONUT Three-Layer CAKE

Table of Contents: CAKES

Cake Ingredients:


1 package Pillsbury Classic Yellow Cake Mix with Pudding

Cream Cheese Topping Ingredients:


12 oz. cream cheese, softened


¾ cup confectioners’ sugar


6 T. heavy whipping cream



Lemon Filling Ingredients:


1 ¼ cup granulated sugar


3 T. cornstarch


¾ cup orange juice


5 T. lemon juice


½ cup water


Dash of salt



Coconut Topping Ingredients:


24 oz. frozen, grated coconut, thawed


Sliced fresh strawberries, mounded fresh red raspberries and /or fresh blueberries, stemmed Maraschino cherries, candied cherries, or chopped pecans for garnish

 

 

To Make Cakes:


Make cake according to package directions EXCEPT make three cake layers instead of two cake layers.  Cook the three layers for less time than directed for cooking 2 layers.  Allow cakes to cool before turning out of pans.

To Make Cream Cheese Filling:


In a large electric mixer bowl, beat the cream cheese, confectioners’ sugar, and the heavy cream until well blended.  

To Make Lemon Filling:

In a medium saucepan, stir together, by hand, the granulated sugar and the cornstarch.   Slowly stir in the orange juice until blended; then add the lemon juice, water, and salt.  Stir to mix.  Cook, stirring constantly, over high to medium-high heat until completely

thickened.  Allow to cool before using as the cake filling.

To Assemble Cake:

Mentally divide into three portions both of the fillings and the grated coconut to be able to cover all three layers.  Allowing a little extra for the top layer.

Place one completely cooled layer on a cake plate or cake stand.  Frost the top and sides with about 1/3 of the cream cheese filling; then spoon about 1/3 of the lemon filling and spread with a butter knife to cover the frosted layer allowing some to flow down the sides.

Evenly sprinkle about 1/3 of the grated coconut on the lemon filling and press some into the filling on the sides of the cake.  Repeat the process with the second layer on top of the first layer.  Then, repeat with the third layer on top of the second layer.

Refrigerate the cake until it is thoroughly cold and set before cutting.  Keep cake refrigerated.

 

Stand aside, when I know that you have made this cake, and I am nearby!  It is a positive favorite of mine.  It is truly lovely to look at, and beyond delicious.  What say you?

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