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Look for lemon curd on the jam and jelly aisle of your supermarket.

Recipe by Southern Living April 2005

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Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.

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  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.

  • Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.

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