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

Ingredients:

• 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

Directions:

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

Frosting:

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.