Back to Cookbook

Lemon Coconut Torte

cakemixes
"Love it!"
From:
Nina Roberts
Serves:
12-14
Ingredients
  • 1 (18.25 oz.) white or yellow cake mix
  • 2 (15.75 oz.) cans lemon pie filling
  • 1 (12 oz.) frozen whipped topping, thawed
  • 2 cups flaked coconut
1x
Steps
  1. Grease and flour 2 - 9" round cake pans. Prepare and bake cake.
  2. Cool on wire racks.
  3. Slice cake in half horizontally. Place first layer of cake o nserving plate and spread 2/3 can of lemon pie filling on top of cake. Place next layer of cake on top of filling.
  4. Spread a 1/4" layer of whipped topping on that layer and place the next layer of cake on top.
  5. Spread 2/3 of teh second can of lemon pie filling on cake and place the last layer of cake on top.
  6. Frost top and sides of cake with remaining whipped topping.
  7. Cover sides of cake with coconut. Spread remaining pie filling on top of cake. Sprinkle with small amount of coconut. This cake should be refridgerated.