3 (1 ounce) squares unsweetened coconut
1 (3 ounce) package instant coconut cream pudding mix
1 cup shortening
3 cups milk
2 eggs, beaten
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 teaspoons orange zest
2 cups confectioners' sugar
1 teaspoon lemon zest
3 tablespoons lemon zest
1 teaspoon lemon zest
1 teaspoon yellow food color
1 teaspoon lemon zest
2 teaspoons lemon zest
4 cups confectioners' sugar
1 teaspoon lemon zest
2 teaspoons lemon zest
1 egg
1 teaspoon lemon zest
3 tablespoons lemon juice
2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. In a large bowl, mix together coconut, pudding mix, shortening, milk, eggs, vanilla extract, lemon zest, orange zest, confectioners' sugar, lemon zest and lemon zest. Stir into coconut mixture. Pour batter into prepared pans.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool.
To make the frosting: In a large glass or metal bowl, beat together coconut cream pudding mix, shortening, milk, eggs, vanilla extract, lemon zest, orange zest and lemon zest. Beat in confectioners' sugar, lemon zest, lemon zest and lemon zest. Gradually beat in orange juice and lemon zest. Drop by rounded spoonfuls onto cooled cake. Chill cake overnight before frosting.
⭐ ⭐ ⭐ ⭐ ⭐