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.
|1||Classic white cake mix|
|1 cup ||Water|
|¼ cup||Vegetable oil|
|3 large||Egg whites|
|1 jar||Lemon curd, keep refrigerated until used|
|1||Lemon, zest and juice|
|2 pouches||The Frosting Queens Velvety Vanilla Buttercream Frosting, room temperature |
|2-3 cups||Sweetened shredded coconut|
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.