Lemon Lush with Coconut and Macadamia Nut Crust Zoom

Lemon Lush with Coconut and Macadamia Nut Crust Recipe

Summer just got a whole lot sweeter! A cool and refreshing dessert for summer birthday parties and BBQ’s, this Lemon Lush cake features a coconut and macadamia nut crust, a layer of sweet cream cheese filling and a layer of lemon pudding. This cake needs to set for a bit before it’s served, so be sure to plan ahead if making this cake for a party. A zesty and tasty cake that’s oh so easy to make (and eat), this lemon lush cake is sure to become a family favorite!
Makes: About 10-12 servings
Skill Level: Beginner

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Step 1

Preheat oven 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.

Step 2

In bowl of food processor, process macadamia nuts and coconut until finely chopped. Add flour and butter; process until mixture forms a ball. Press dough into prepared pan. Bake 19-21 minutes or until browned at edges. Let cool completely on cooling grid.

Step 3

To prepare cream cheese layer, in large bowl, beat cream cheese, confectioners’ sugar and lemon zest with electric mixer on medium speed until smooth. Fold in 1 cup prepared Whipped Icing. Spread over crust.

Step 4

To prepare pudding layer, in large bowl, whisk lemon pudding mix and milk 2 minutes until thickened. Spread over cream cheese layer and top with remaining whipped icing. Chill dessert at least one hour or until ready to serve.

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1 package Whipped Icing Mix, Vanilla, 10 oz. (10 oz., prepared to package instructions. divided)


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macadamia nuts

2/3 cup macadamia nuts

sweetened shredded coconut

1/3 cup sweetened shredded coconut

all-purpose flour

1-3/4 cups all-purpose flour

butter, softened

3/4 cup butter, softened (1-1/2 sticks)

cream cheese, softened

2 packages cream cheese, softened (8 oz. each)

confectioners' sugar

1 cup confectioners' sugar

lemon zest

1 teaspoon lemon zest

instant pudding

2 packages Lemon instant pudding (3.4 oz. each)

cold milk

2 cups cold milk

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