- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 510
- Total Fat
- 19 g
- Saturated Fat
- 13 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 68 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 41 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 510
- Total Fat
- 19 g
- Saturated Fat
- 13 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 68 g
- Protein
- 4 g
- Cholesterol
- 41 mg
- Sodium
- 390 mg
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.
