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Lemon Refrigerator Cake

Total Time

Prep: 25 min. Bake: 30 min. + cooling


12-15 servings

The recipe comes from my church group and is a light, refreshing cake for warm-weather days.
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  • 1 package white cake mix (regular size)
  • 1 package (2.9 ounces) cook-and-serve lemon pudding mix
  • Grated zest and juice of 1 lemon
  • 1 cup evaporated milk, chilled
  • 1/4 cup sugar
  • 1 cup sweetened shredded coconut, divided


  1. Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool in pan 10 minutes before removing to a wire rack. Prepare pudding according to package directions. Add lemon zest; cool. In a small bowl, whip milk. Add lemon juice and sugar; blend for 30 seconds. Fold into pudding. Carefully fold in 3/4 cup coconut. Split cooled cake into two layers; spread pudding mixture between layers on top. Sprinkle with remaining coconut. Store in refrigerator.

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