Lemonade Coconut Cake
4C Lemonade Mix
2 1/2 cups self-rising flour
1/2 cup 4C Lemonade Mix
1 1/4 cups water
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup oil or softened butter
1/4 cup sour cream
Preheat oven to 350 degrees.
Add 4C Lemonade Mix and water.
In a large bowl, combine lemonade mixture and flour.
Using an electric blender, mix at low speed; fold in oil and sour cream.
Slowly increase speed and add lemon zest and vanilla; slowly add eggs and mix until smooth.
Pour batter into two greased 8” – 9” pans.
Bake at least 45 minutes, when toothpick comes out clean.
Cool at room temperature for 20 minutes, then frost.
1 lb. cream cheese, at room temperature
1/2 lb. (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 lb. confectioners’ sugar, sifted
6 ounces sweetened shredded coconut