Coconut Lime Cake

This Coconut Lime Cake Recipe uses a lemon cake mix and coconut milk.It is filled with lemon pudding.

1 pkg lemon cake mix
1/2 c water
1/2 c coconut milk (not cream of coconut)
1/3 c oil
3 eggs
1 t grated lime peel

Preheat oven to 350 degrees. Grease and flour two 8 or 9-inch round cake pans. In large mixer bowl, combine lemon cake mix, water, coconut milk, oil and eggs on low speed of electric mixer until moistened. Beat 2 minutes at high speed. Stir in 1 teaspoon lime peel. Pour batter evenly into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 15 minutes, then remove to wire racks and cool completely.

Filling:

1 (2.9-oz) pkg lemon pudding and
   pie filling mix
1/2 c sugar
1 t grated lime peel
3 T lime juice
2 egg yolks
2 cups water

In medium saucepan, combine lemon pudding mix, sugar, grated lime peel, lime juice and egg yolks. Mix well. Stir in 2 cups water. Cook and stir over medium heat until it comes to a boil. Transfer to a bowl and cover. Refrigerate 1 1/2 to 2 hours until cool and thickened.

Frosting:

2 c whipping cream
1/4 c confectioners sugar
1 (7-oz) pkg flaked coconut

In small mixer bowl, beat whipping cream and sugar until stiff peaks form. Fold 3/4 cup of whipped cream into cooked filling. Reserve remaining whipped cream for frosting.

To assemble cake: slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer, cut side up, on serving plate; spread with 1/3 of filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hours before serving. Garnish with lime slices if desired. Store in refrigerator.