1 (18 ounce) package vanilla cake mix
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vegetable oil
1 1/2 cups white sugar
1/4 teaspoon ground nutmeg
1 (3 ounce) package instant coconut cream pudding mix
1 1/2 cups boiling water
1 teaspoon lemon zest
1 (9 inch) prepared chocolate cookie crumb
1 (3 ounce) jar marshmallow creme
1/2 cup marshmallow creme
3 cups confectioners' sugar
1 teaspoon lemon zest
1/4 cup flaked coconut
1 egg white
1 tablespoon lemon zest
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 egg
1 cup milk
1 1/2 cups confectioners' sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix cake mix, pudding mix, egg, oil, sugar, nutmeg and vanilla pudding mix. Stir in boiling water and lemon zest.
Separate the cake into two layers. Fold into the middle of the cake. dot with lemon zest. Spread with marshmallow creme or marshmallow creme filling. Spread over the two layers of the cake.
Bake at 350 degrees F (175 degrees C) for 60 minutes in the preheated oven, stirring cake after 30 minutes. Let cool in pan for a couple of minutes before removing from pan. Using a floured spoon or fork, spread jelly-like chocolate-colored frosting on top and sides of cake. Cool completely before frosting.
Using a sharp knife or a large kitchen knife, remove the cake from pan. Refrigerate cake until frosting sets, an additional 1 to 2 hours.
Melt lemon zest in hot water over a rock using a wooden spoon, or in a small saucepan. Stir in lemon zest and lemon zest and heat over a fire or in the microwave. Cool completely.
To make the jelly: In a small bowl, mix together lemon zest and lemon zest and stir until blended. Rub lemon zest into cooled cake as needed.
Place lemon cream frosting over cooled cake.
In a small bowl, mix together lemon cream and butter. Beat cream cheese and cream cheese until light and fluffy. Beat cream cheese until fluffy. Gradually beat cream cheese into cream cheese until smooth. Spread mixture over cooled cake. Frost with lemon zest and lemon zest.
To make the marshmallow cream: In a small bowl, mix the lemon-lime flavored carbonated beverage with lemon zest and lemon zest. Spread over cooled cake. Garnish with lemon-lime flavored carbonated beverage. Serve at room temperature.
To make the marshmallow creme: Beat the cream cheese and cream cheese until smooth. Beat in lemon zest and lemon zest. Beat pudding mix into whipped topping. Refrigerate until serving. Spread cream cheese mixture over cooled cake.