Wednesday, 27 April 2016


2 packets greens lemon cake mix
2 packets (170 grams) lemon jelly
juice of 2 lemons
1 1/2 cups approx. boiling water
20 drops yellow food colouring

1 packet cottees vanilla instant pudding
finely grated rind of 2 lemons
1 cup milk
300 mls thickened cream, whipped
dessicated coconut to decorate

preheat oven to 180 c.  line bottom of 2 x  9 inch round, non stick cake tins
with baking paper. grease sides.

make the 2 cakes as directed on packets.  cook approx 35 minutes or
until a skewer comes out clean. cool in tins.

leaving cakes in tins, using a thick pronged fork, poke around both cakes at 1/2 inch intervals
from outer to centre.

heat the lemon juice and add food coloring then make up to 2 cups with boiling water.

pour 1 cup over each cake.  REFRIGERATE for 3 hours.

beat the vanilla pudding and lemon rind with the milk till thick.

stir in the whipped cream.

remove  1 cake from the tin* and place on a serving plate. cover top with about
1 cup of pudding mix.

place other cake on top and ice with the rest of pudding mix. sprinkle top with coconut.

REFRIGERATE for 1 hour.

cut into wedges to serve. serve with cream if desired.

*to remove cake from tin, run a knife around the edges then sit the bottom of the tin
 in a little hot water for about 30 seconds. the cake should then come easily out.

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