Recipe | "Daffodil Cake" by Sue Ready

"This cake was recently served at my niece's shower. The theme was a Spring tea. This cake was light with a hint of lemon. It was a perfect accompaniment to the chicken salad and fruit." - Sue Ready

  • 1 box of white angel food cake mix (used a Betty Crocker product)
  • yellow food coloring
  • 5 TB. softened butter
  • 3 oz. package softened cream cheese
  • 4 tsp. grated lemon zest
  • 1/3-1/2 cup fresh lemon juice –use 4 large lemons
  • 2 tsp. vanilla
  • 5 cups powdered sugar 
  • 1-1/2 cups toasted coconut

Prepare cake mix as directed on box using a tube pan for this recipe
Divide batter into 2 batches; add 3 drops of yellow food coloring to one batch
Pour white batter in pan, add yellow batter and use a butter knife to swirl
When cake is done cool in pan upside down on a bottle for an hour use a knife to go around the inside and center to remove from pan-invert on a plate
Place cooled cake in refrigerator till chilled which will make spreading frosting easier


Beat softened butter, cream cheese, zest, lemon juice, vanilla till blended
Beat in powdered sugar and beat until right consistency-make need to add a few tablespoons of milk
Frost cake and sprinkle with toasted coconut on sides and top of cake
Refrigerate till serving

Optional: Adding crushed Macadamia nuts on top.

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