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Nutritional Info
  • 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

View full nutritional breakdown of Lemon Cheese Coconut Cake calories by ingredient
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Lemon Cheese Coconut Cake

Submitted by: MFTAYLOR2

Introduction

This is NOT a low fat or low calorie recipe. Made this for a friends birthday and wanted to know the nutritional info. Found the recipe in a Company's Coming - Decadent Desserts This is NOT a low fat or low calorie recipe. Made this for a friends birthday and wanted to know the nutritional info. Found the recipe in a Company's Coming - Decadent Desserts
Number of Servings: 12

Ingredients

    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

Directions

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: 12

Recipe submitted by SparkPeople user MFTAYLOR2.






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