Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories5170.2 kcal (259%)
Total Fat228.8 g (327%)
Carbs686.5 g (264%)
Sugars470.8 g (523%)
Protein102.2 g (204%)
Sodium840.2 mg (42%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Cake
Filling
Instructions
Prepare the lemon cake
Step 1
Beat egg whites until stiff, adding sugars. Add yolks and remaining ingredients.
Step 2
Pour into two cookie sheets lined with Gefen Parchment Paper. Bake at 350 degrees Fahrenheit for 20 minutes. Do not overbake.
Step 3
Freeze for 15 minutes. Invert cake and remove paper.
Prepare the filling
Step 4
Beat whipping topping until peaks form. Spread half onto one cake. Spread lemon cream over second cake. Freeze until set.
Step 5
Invert whipped creamed cake over lemon creamed cake for creams to meet. Spread second half of whipping topping on top of cake.
Step 6
Sprinkle shredded coconut (if using) and lemon rind to cover. Freeze for half an hour.
Step 7
Trim edges. Cut into one-and-three-fourths-inch squares.
Notes
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