CREAMY LEMON-COCONUT CAKE

1 box (2-layer size) white cake mix

3 tbsp poppy seeds

1 box cook-and-serve lemon pudding mix

4 1/2 cups freshly whipped cream

12-oz cream cheese, softened

1 1/2 cup sweetened shredded coconut

Preheat oven to 350-degrees.

Prepare 2 9-inch round cake pans; set aside.

Prepare cake mix according to package directions, adding the poppy seeds. Divide batter evenly between the two prepared pans.

Bake at 350-degreess for 30 minutes. Allow to cool then halve each cake horizontally. Prepare the pudding mix according to package directions; let cool and reserve 2/3 cup. 

In a bowl, blend the whipped cream and cream cheese. Place one 1 layer on platter; spread with 1/3 lemon pudding. Repeat layers twice then add the last layer. Frost the cake with the creamy mixture. Pipe a border on top edge. Press the coconut onto the sides of the cake and top cake with the reserved lemon pudding.

Yield: 12 servings

recipe from First for women 2010