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This recipe is for one cake.I overheard ladies at a dinner party asking about it.Of course they didn't have the recipe.So i wrote down the name of the recipe and had no luck in trying to retreive it .I think all of these ingreds.are in it.I will be grateful .

2006-09-28 10:51:04 · 3 answers · asked by conniecfw 1 in Food & Drink Cooking & Recipes

3 answers

~*~LEMON COCONUT SOUR CREAM CAKE

1 pkg. (2-layer) lemon cake mix
1 pkg. (4-serving size) lemon cooked pudding mix
1/2 c. coconut, shredded (I use 1 c.)
1 c. sour cream
1/3 c. cooking oil
4 eggs

In large mixing bowl, combine all ingredients. Beat 3 minutes. Pour batter in 10-inch greased tube pan. Bake in preheated 350 degree oven 55 minutes or until pick inserted comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely. Dust with powdered sugar, or drizzle with a lemon glaze, if desired. Makes 12 servings.

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LEMON SAUCE

* 1/2 cup butter
* 1 cup sugar
* 1/4 cup water
* 1 egg, beaten
* 1/4 cup lemon juice

In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat and let cool before serving.

Delicious served warm over cake or bread pudding. Makes about 1 1/2 cups of sauce. Keep tightly covered in the refrigerator.

2006-09-28 11:16:16 · answer #1 · answered by dlcarnall 4 · 0 0

i coluld not find what you were looking for exactly either. You could try substituting a lemon cake mix in this recipe i found on http://allrecipes.com

Coconut Sour Cream Cake
Submitted by: Donna West


Original recipe yield: 1 - four layer 9 inch round cake.
Prep Time:15 MinutesCook Time:25 MinutesReady In:45 MinutesServings:14 (change)

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INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 teaspoon almond extract
2 cups sour cream
1 3/4 cups white sugar
1 (16 ounce) container frozen whipped topping, thawed
2 cups flaked coconut

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DIRECTIONS:
Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
Refrigerate from 1 to 3 days before serving.

2006-09-28 18:02:58 · answer #2 · answered by rcsanandreas 5 · 0 0

try the foodnetwork.com

2006-09-28 17:58:16 · answer #3 · answered by Nora G 7 · 1 0

fedest.com, questions and answers