2 – 8″ Round Layer Cakes
1 cup Lemon Pie Filling

1/2 cup Butter, slightly softened
1/2 cup Cream Cheese, softened
1 teaspoon Vanilla
3 cups Icing Sugar
1 – 3 teaspoons Milk

Coconut to garnish – optional

Make a 2 Layer Round Cake recipe, adding just a hint of Lemon Flavouring to your batter
Bake as directed; remove from oven, let stand in cake tins for 10 minutes.
Turn cakes out onto cooling racks to cool completely.
When cool, using a serrated knife, gently trim the tops off to form flat even cakes.

Meanwhile, cream butter on medium speed until smooth.
Add cream cheese and continue creaming until no lumps remain.
Add icing sugar, one cup at a time, beating well after each addition; Stir vanilla in after the first cup of icing sugar.
Add a bit of milk to right consistency, then beat on medium speed until smooth and shiny.

Assembling the Cake

Place one of the layers on serving platter.
Top with Lemon filling, spread almost to the edge of the cake.
Top with second layer of cake.
Carefully spoon on 1/2 of the icing, gently push to the edge and ice the sides of the two layers, filling the gap in between the layers with icing.
Spoon the rest of the icing onto the cake and gently spread over the top to create a swirled pattern.
Press shredded coconut onto the sides of the cake.

Refrigerate leftovers in airtight container for up to 3 days.