8oz.container of Cool Whip or your favorite dessert topping
Instructions
Prepare cake according to package directions. I divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.
Notes
This cake is actually better if you make it a day or two ahead. Keep this cake refrigerated, and the longer it sets the better it is. The problem is that it doesn’t seem to last very long.