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Coconut Cake with Whipped Lemon Cream
Ingredients
  • subheading: Coconut Cake:
  • 2 ½ cups TJ's Toasted Coconut Pancake Mix
  • ⅔ cup TJ's Organic Sugar
  • ¼ cup TJ's Ulsalted Butter, melted, plus more for greasing cake pans
  • 3 TJ's Large Eggs
  • ¾ cup TJ's Whole Milk
  • 1 teaspoon TJ's Vanilla Extract
  • subheading: Whipped Lemon Cream:
  • ½ jar TJ's Lemon Curd
  • 1 container TJ's Whipped Cream (shelf-stable)
  • 1 package TJ's Candied Lemons, for decoration
  • 1 package TJ's Raspberries, for decoration
Note: Ingredients may have been altered from the original.
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