Goin' Co-Co-NUT over Citrus!

Our Mom's traditional birthday cake has a zesty lemon filling, and of course, our Velvety Vanilla Buttercream Frosting--a perfect combination for any Spring Celebration.

1Classic white cake mix
1 cup Water
¼ cupVegetable oil
3 largeEgg whites
1 jarLemon curd, keep refrigerated until used
1Lemon, zest and juice
2 pouchesThe Frosting Queens Velvety Vanilla Buttercream Frosting, room temperature
2-3 cupsSweetened shredded coconut

 

Preheat oven.

Follow the directions on the white cake box, being careful to use only the egg whites.

Place parchment paper on the bottom of three 8-inch round pans, use non-stick cooking spray on sides and bottom. Divide the batter evenly int he three pans.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove from pans.

Remove lemon curd from the refrigerator and spread evenly on top of 2 layers. Sprinkle both layers of lemon curd with lemon zest and juice.

Place both pouches of The Frosting Queens Velvety Vanilla Buttercream Frosting into a bowl. Bring to room temperature completely. Stir for perfect consistency.

Spread vanilla frosting on top and sides of cake. Top frosting with coconut. Serve.


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