- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large egg yolks
- 1/2 cup lemon juice
- 1 teaspoon grated lemon peel (optional)
- Yellow food coloring (optional)
- 1 (18.25 ounce) package Pillsbury White Cake
- 1 (4 ounce) container frozen nondairy whipped topping, thawed
- Flaked coconut
- In medium saucepan, combine sweetened condensed milk, egg yolks, lemon juice, lemon peel (optional) and food coloring (optional).
- Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.
- Heat oven to 350 degrees F. Prepare and bake cake mix as package directs. Pour batter into two well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.
- With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
- Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.