Coconut Lemon Torte

• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 2 egg yolks
• 1/2 c. ReaLemon lemon juice from concentrate
• 1 tsp. grated lemon rind (optional)
• yellow food coloring (optional)
• 1 (18 1/4 oz. or 18 1/2 oz.) pkg. white cake mix
• 1 (4 oz.) container frozen nondairy whipped topping, thawed (1 3/4 c.)
• flaked coconut

1. Preheat oven to 350u0b0.
2. In medium saucepan, combine sweetened condensed milk, egg yolks, ReaLemon brand, rind and food coloring, if desired.
3. Over medium heat, cook and stir until thickened, about 10 minutes.
4. Chill. Meanwhile, prepare cake mix as package directs.
5. Pour batter into two well-greased and floured 8 or 9-inch round layer cake pans.
6. Bake 30 minutes or until lightly browned.
7. Remove from pans; cool thoroughly.
8. With sharp knife, remove crust from top of each cake layer.
9. Split layers.
10. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
11. Frost side and 1 inch rim on top of cake with whipped topping.
12. Coat side of cake with coconut; garnish as desired.
13. Store covered in refrigerator.

condensed milk, egg yolks, lemon juice from concentrate, lemon rind, yellow food coloring, white cake mix, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818130 (may not work)