This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Recipe courtesy of Brenda Strom
Episode: Phoenix, AZ
Total:
51 min
Active:
5 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Bottom Lemon Cake Ingredients:
Top Creamy Frosting Ingredients:

Directions

Bottom Lemon Cake: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add any liquid). Spread this mixture in a 10- by 15-inch baking pan. Bake for 30 minutes in a preheated 350 degree F oven. Cool.

Top Creamy Frosting: Combine all ingredients until blended well. Frost the bottom lemon cake. Garnish with sprinkles of lemon zest and cut into 1 1/2 by 2 1/2 inch bars. Cover and refrigerate overnight for better flavoring.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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