Fluffy Southern Coconut and Lemon Curd Cake (Paula Deen)

By á-162246

Ingredients

• 1 box lemon cake mix, 1 1/2 c sugar, 2 egg whites, 1/4 t cream of tartar, 1/8 t salt, 1 jar lemon curd, 1 lemon, zested, 1 1/2 c sweetened flaked coconut

Details

Adapted from bing.com

Preparation

Step 1

Preheat the oven to 350. Grease and flour 2 - 8” cake pans. Prepare and bake the cake according to package directions. Let the cakes cook for 10 minutes, then turn them out onto wire rack to cool completely.
To make the frosting set up a double boiler, and combine the sugar, egg whites, cream of tartar, salt and 1/3 c water. Over boiling water beat with electric mixer for 1 minute. Remove from heat and continue to beat with electric mixer for 7 minutes at high speed.
Heat the lemon curd gently over medium low heat or microwave for 20 seconds on medium power just to soften. Fold the curd and lemon zest into the frosting
To assemble the cake, cut each layer in half horizontally. Frost one layer and top with the next, using all the layers. Frost the top and sides of the cake and dover with coconut. This cake will keep for 3-5 days in the refrigerator.