1 (18 ounce) package lemon cake mix
1/3 cup white sugar
2 eggs
1 1/2 cups vegetable oil
1 cup margarine
1 (4 ounce) can evaporated milk
3 cups all-purpose flour
1 (3 ounce) package instant coconut cream pudding mix
1 cup milk
1 cup butter, softened
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon lemon extract
1 cup lemon juice
1 cup margarine
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans
1 (18 ounce) can evaporated milk
2 teaspoons lemon extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 graham cups springform pan.
In a large bowl, cream together sugar and margarine until smooth. Beat in the flour, 1 cup at a time, beating well after each addition until a batter is no larger than a small ball. Stir in the eggs, oil and milk. Beat in the flour mixture, mixing just until blended. Stir in the flour mixture alternately with the lemon extract, lemon juice and margarine. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until filling is set in center. Reduce heat to 350 degrees F (175 degrees C). Cool completely before frosting as desired.
In a large bowl, stir together pudding mix, milk, butter, eggs, 1 cup sugar, 1 teaspoon vanilla extract and buttermilk. Fold in lemon extract and lemon juice. Stir in melted margarine. Spread frost onto cooled cake. Roll into desired shape.