"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Lemon Cake Recipe

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This recipe for Coconut Lemon Cake, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Petty

Category:
Category:

Ingredients:  
Ingredients:  
1 Duncan Hines Coconut Cake Mix made and baked according to package directions

Lemon Curd

3 eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup melted butter
1 T. grated lemon peel

Cream Cheese Frosting

1 6 oz. Cream cheese softened
1/2 cup butter
1 teaspoon vanilla
1 lb. Confectioners sugar




Directions:
Directions:
Cool cake completely. Stack cake with Lemon Curd between layers.

Curd
In a heavy saucepan beat eggs and sugar. Stir in lemon juice, butter, and peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160. Can be covered and stored in refrigerator for up to one week.

Cream Cheese Frosting
Cream first three ingredients together. Gradually beat in sugar. Spread on cake.


 

 

 

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