• 10servings
  • 41minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 16 ounces store bought angel food cake mix

  2. 1 (22-ounce) can lemon pie filling

  3. 1 cup finely shredded coconut

  4. 8 ounces cream cheese , softened

  5. 1/2 cup butter, softened

  6. 2 1/2 cups powdered sugar

  7. 1 teaspoon vanilla

  8. Lemon zest , for garnish

Instructions Jump to Ingredients ↑

  1. Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10 by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.

  2. Top Creamy Frosting: Combine all ingredients until blended well. Frost the Bottom Lemon Cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2-inch bars. Cover and refrigerate overnight for better flavoring.


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