Recipes from Southern Lady

Pink Lemonade Wine Spritzers

1 (12 ounce) can frozen concentrated pink lemonade, Minute Maid
1 (750 ml) bottle Chardonnay
3 cups lemon-lime soda, Sprite
½ cup lemon vodka, Absolut

In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to blend flavors. Serve Chilled.


Triple Lemon Cake

1 ((18.25 ounce) box white cake mix, Betty Crocker
1 ¼ cups water
½ cup vegetable oil
3 eggs
2 teaspoons coconut extract, McCormick
2 ½ cups sweetened coconut, divided
2 teaspoons lemon extract, McCormick
2 (16 ounce) cans creamy white frosting, Betty Crocker Rich & Creamy
Yellow food coloring, McCormick
Garnish: lemon slices

Preheat oven to 350. Grease and flour three 8-inch round cake pans.
In a large bowl, combine cake mix, water, oil, eggs, and coconut extract; stir to combine just until moist. Beat on medium speed for 2 minutes or until well blended. Stir in ½ cup coconut. Divide batter evenly among pans.
Bake for 20 minutes or until testers inserted into centers of cakes come out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling racks; remove pans. Cool completely.
Stir 1 teaspoon of lemon extract into each can of frosting. Add food coloring to 1 can of frosting. Place 1 layer on serving platter. Spread half of the yellow frosting over top of layer. Top with second layer. Spread remaining yellow frosting over top of layer. Top with remaining cake layer.
Frost top and sides of cake with remaining can of frosting. Sprinkle remaining 2 cups of shredded coconut over top and onto sides of cake. Garnish with lemon slices, if desired.