Coconut Lemon Cake

Coconut Lemon Cake Cake 2 (18 ounce) white cake mix 2 (3 ounce) packages instant vanilla pudding 2 cups water 1 cup Crisco cooking oil 8 eggs 2 teaspoons vanilla 1 teaspoon almond flavoring Lemon Filling 4 tablespoons butter 1/2 cup sugar 4 tablespoons cornstarch 1/2 teaspoon salt 1 1/2 cups water 4 egg yolks 3/4 cup lemonade concentrate Frosting 12 ounces cream cheese 1 1/2 cups sugar 16 ounces Cool Whip 1 (12 ounce) packages angel flake coconut Preheat oven to 350 Mix all ingredients for cake; Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter). Bake 18-23 minutes at 350. Do not overcook. Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely. Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely. Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip. On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake. (Keep refrigerated).