Description
A recipe for Coconut Lemon Torte

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 2 egg yolks
  
• 1/2 cup lemon juice
  
• 1 teaspoon grated lemon rind (optional)
  
• Yellow food coloring (optional)
  
• 1 (18.25 or 18.5-ounce) package white cake mix
  
• 1 (4-ounce) container frozen non-dairy whipped topping, thawed
  
• Flaked coconut

Preparation
Prep Time: 15 minutes

1. In medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon rind (optional) and food coloring (optional).

2. Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.

3. Preheat oven to 350°F. Prepare and bake cake mix as package directs. Pour batter into 2 well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.

4. With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.

5. Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.

Nutrition
no information available

Serves
Makes one (9-inch) cake

Variations
no information available