Coconut Lemon Cake

It was my husband's birthday yesterday and I asked him what he wanted for cake. He went from apple pie, banana cream pie, and then on to ice cream cake. The night before his b-day he said he would like a cake with lemon filling. I couldn't find any recipes that looked reputable, so I made a white cake with Lemon Filling and a Coconut Buttercream Frosting. :) It turned out pretty yummy! We were in a hurry to leave so I wasn't able to get a great picture, but I know I'll make it again, so here some for the meantime.

It was super easy to make, so here ya go!

Bake any white cake as directed on box and divided between 2 9 inch round pans. Cool completely.

Make frosting while cake is cooling.

Cut top of both cakes so they will be level. Place lemon filling on top of one of the cakes, right side up. Refrigerate for at least 20 minutes to set filling. Place other cake, cut side down on top of lemon filling. Frost with a crumb coat, refrigerate for 45 minutes, then finish frosting cake.

You could decorate however you wish, but I pressed shredded coconut on the outside of the cake. Enjoy :)

Coconut Creme Frosting:

1 C. Butter, softened, not melted

1 tsp. Vanilla

1 box (16 oz) +1 C. Powdered Sugar

1/2 c. Coconut Creme Coffee Creamer

Mix butter with electric mixer till smooth and creamy. Add 1 tsp. vanilla. Slowly mix in powdered sugar. When mixture is fluffy and powdered sugar is thoroughly mixed, add milk slowly until it reaches desired consistency. You may use more or less creamer depending on how you like it.