Love for Food

I was in the mood to bake this Memorial Day but wanted to be sure not to mess it up. I decided to use a box mix and add a gourmet touch. My Coconut Lemon Cake was a real beauty and would be a wonderful celebration cake. This cake is not low in fat, calories or is any way good for you. But what fabulous deserts really are? Since you use box mix to make the cake, it's fool proof and sure to impress. Ingredients: Serves Twelve
1 1/3 cup milk
3 large eggs
1 box Duncan Hines Coconut Supreme Cake Mix
1/3 cup butter
1/8 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 jar of lemon curd
1 1/2 cups sweetened coconut flakes
1 tub Cool Whip plus 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract

Method:

• PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly.
• Mix: BLEND dry mix, milk, butter, and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
• BAKE about 30 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely.
• Slice cake in half and cover the middle with lemon curd, place halves back together.
• Spead Cool Whip over the entire outside of the cake.
• Toast coconut in a pan till slightly golden and sprinke on entire cake.

Nutrition Facts: Amount Per Serving
Calories 417.1 (YIKES!!)
Total Fat 18.7 g (YIKES!!)
Saturated Fat 11.9 gPolyunsaturated Fat 1.9 gMonounsaturated Fat 3.5 gCholesterol 71.2 mgSodium 441.7 mgPotassium 127.0 mgTotal Carbohydrate 52.9 gDietary Fiber 1.2 gSugars 34.6 gProtein 9.2 g
Weight Watcher Points: 10 points per serving (YIKES!)