Lemon Cream Desset Cake

Heat oven to 350 degrees Grease & flour 2 9 in or 8 in cake pans.

1 pkg Pillsbury Plus White cake mix
1 C water
1/3 Coil
3 eggs, separated
1/3 C flaked coconut
2 tbsp lemon peel
3 tbsp lemon juice

In large bowl blend cake mix, water, oil, & egg whites at low speed until moistened. Beat 2 minutes at high speed; fold in coconut & 2 tbsp lemon peel. Remove 2 C of the prepared batter.
In small bowl, beat egg yolks 2 minutes at high speed. Add 2 C reserved batter & lemon juice; mix well. Layer batters alternately into prepared pans, beginning & ending with white batter; swirl lightly to marble. Bake 9 in layers 20-30 min; 8 in layers 25-35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.

FROSTING:
1 C powdered sugar
8 oz pkg. cream cheese, softened.
8 oz carton (3 1/2 C) frozen whipped topping, thawed.
3 1/2 oz pkg instant lemon pudding
1 C milk
1 tbsp lemon peel

In large bowl blend powdered sugar & cream cheese until smooth; fold in whipped topping.
In small bowl mix pudding & milk 2 minutes at low speed; stir in 1 tbsp lemon peel. Fold pudding into cheese mixture. Fill & frost cake, using 1 C filling. Refrigerate at least 3 hours or until served.

Store in refrigerator 16 servings