Dessert

Lemon Cheese Coconut Cake is for Dessert.

Lemon Cheese Coconut Cake takes 30 minutes to prepare.

Lemon Cheese Coconut Cake takes 60 minutes to cook.

Lemon Cheese Coconut Cake makes 12 servings.

The ingredients for Lemon Cheese Coconut Cake are:

Cake:
1 2/3 cups white flour
1 cup sugar
1/2 cup medium, sweetened coconut
1/3 cup ground almonds
1 tbsp baking powder
1 cup skim milk
1 tbsp vinegar
1/2 cup hard margarine, melted
2 large eggs
1 tsp vanilla

Lemon cream cheese filling:
8oz block light cream cheese
3/4 cup icing sugar
1 tsp lemon extract
1 tbsp lemon juice
3/4 cup medium, sweetened coconut, toasted

Icing:
1 1/4 cups icing sugar
1 tbsp hard margarine, softened
About 2 tbsp skim milk
1 drop yellow food colouring
1 drop red food colouring

Here is how you make Lemon Cheese Coconut Cake:

Preheat oven to 350.Cake: Grease 8-inch springform pan. Combine first 5 cake ingredients in a large bowl. Make a well in the center. Put next 5 cake ingredients into a 2-cup liquid measure. Mix. Pour into well. Stir until smooth. Pour batter into prepared pan. Spread evenly. Bake at 350 for about 1 hour or until toothpick inserted in middle comes out clean. Let pan stand for 10 minutes before removing to wire rack to cool completely. Cut cake, horizontally into 2 equal layers.Filling: Beat first 4 filling ingredients in large bowl until smooth. Spread 1/3 of filling on top of 1 of the cakes. Place second cake layer on top. Spread remaining filling around side of cake, leaving the top uniced.Lightly press toasted coconut into filling around side of cake.Icing: Combine icing sugar, margarine and enough milk to make thick, barely pourable mixture. Put 1 tbsp of icing into each of 2 small bowls. Spread remaining icing evenly over top of cake.Add yellow food colouring to one small bowl and red to the other.Stir well. Put yellow icing into piping bag fitted with small plain nozzle. Pipe straight lines, about 1 1/2 inches apart, across top of cake. Put pink icing into cleaned piping bag with same nozzle. Pipe straight lines in between yellow lines. Drag a wooden toothpick through the lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue across cake, changing directions for each line.Cut into 10 pieces.Number of Servings: 12Recipe submitted by SparkPeople user MFTAYLOR2.

The nutritional information for Lemon Cheese Coconut Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 513.6

• Total Fat: 19.2 g
• Cholesterol: 49.8 mg
• Sodium: 340.4 mg
• Total Carbs: 77.7 g
• Dietary Fiber: 1.6 g
• Protein: 7.2 g