Lemon Filled Coconut Cream Cake - Kraft Recipes Top
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Lemon Filled Coconut Cream Cake

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  • Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. Combine cake mix and Dream Whip powder in large mixing bowl. In a smaller container, stir water into beaten eggs and mix well. Gradually add liquid mixture into dry ingredients; beat at low speed until well moistened, then beat on medium speed 4 minutes.
  • Pour into prepared cake pans; bake for 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
  • Using a thread, slice layers diagonally to make 4 thin layers. Place one layer, cut side up, on cake plate; cover with 1/3 of the lemon filling. Repeat with second and third layers. Place fourth layer on top of filled layers.
  • To prepare frosting, sprinkle gelatin over cold milk; allow to set 1-2 minutes to soften; microwave 15-30 seconds or until gelatin is completely dissolved; do not allow milk to boil; set aside, stirring occasionally until mixture reaches room temperature. Combine whipping cream and confectioner's sugar; beat on high until mixture forms soft peaks; slowly add cooled gelatin mixture while beating. As soon as mixture reaches spreading consistency, stir in lemon juice. Use to frost sides and top of filled cake. Sprinkle with thawed coconut. Refrigerate until served.

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