Coconut Lemon Torte

Name: Coconut Lemon Torte
Ingredients: 1 (14 oz.) can Eagle Brand sweetened condensed milk; 2 egg yolks; 1/2 c. ReaLemon lemon juice from concentrate; 1 tsp. grated lemon rind (optional); yellow food coloring (optional); 1 (18 1/4 oz. or 18 1/2 oz.) pkg. white cake mix; 1 (4 oz.) container frozen nondairy whipped topping, thawed (1 3/4 c.); flaked coconut

8 ingredients

13 steps

Ingredients

1 (14 oz.) can Eagle Brand sweetened condensed milk
2 egg yolks
1/2 c. ReaLemon lemon juice from concentrate
1 tsp. grated lemon rind (optional)
yellow food coloring (optional)
1 (18 1/4 oz. or 18 1/2 oz.) pkg. white cake mix
1 (4 oz.) container frozen nondairy whipped topping, thawed (1 3/4 c.)
flaked coconut

Directions

1

Preheat oven to 350°.
2

In medium saucepan, combine sweetened condensed milk, egg yolks, ReaLemon brand, rind and food coloring, if desired.
3

Over medium heat, cook and stir until thickened, about 10 minutes.
4

Chill. Meanwhile, prepare cake mix as package directs.
5

Pour batter into two well-greased and floured 8 or 9-inch round layer cake pans.
6

Bake 30 minutes or until lightly browned.
7

Remove from pans; cool thoroughly.
8

With sharp knife, remove crust from top of each cake layer.
9

Split layers.
10

Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
11

Frost side and 1 inch rim on top of cake with whipped topping.
12

Coat side of cake with coconut; garnish as desired.
13

Store covered in refrigerator.