DIRECTIONS:

1 8-ounce package cream cheese, softened

1 14-ounce can Eagle Brand milk

1/3 C lemon juice

1 tsp vanilla

1 boxed white cake, prepared as directed on the box

Coconut

Whipped topping

INGREDIENTS:

In a large mixing bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Spread over cool white cake; refrigerate until cool. Top with whipped topping and coconut.

Barbara GroskopfRecipescake,coconut,DessertDIRECTIONS: 1 8-ounce package cream cheese, softened 1 14-ounce can Eagle Brand milk 1/3 C lemon juice 1 tsp vanilla 1 boxed white cake, prepared as directed on the box Coconut Whipped topping INGREDIENTS: In a large mixing bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Spread over cool...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma