Fresh Lemon - Coconut Cake

By Cookie67

Ingredients

• CAKE:
• 2 1/2 cups cake flour (not self-rising)
• 2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 5 large eggs, separated
• 2 tsp grated lemon zest
• 3 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1 cup sour cream
• LEMON FILLING:
• 1 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 3/4 cup water
• 3/4 cup water
• 2 large egg yolks
• 1/2 cup fresh lemon juice
• 2 tbsp unsalted butter
• FLUFFY FROSTING:
• 3 large egg whites
• 3/4 cup sugar
• 3 tbsp water
• 1/4 tsp each, cream of tartar, vanilla extract, and almond extract
• 1 1/2 cups sweetened flaked coconut

Details

Servings 16

Preparation

Step 1

CAKE:
1. Heat oven to 350 degrees. Coat 2 (9x2-inch) round cake pans with baking spray. In a bowl, of an electric mixer, at medium-high speed, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.

2. In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form. Fold into batter; spread in prepared pans. Bake 32 to 34 minutes. Let cakes coll in pans on wire rack 10 minutes; turn cakes out. Cool completely.

LEMON FILLING:
3. In a saucepan, whisk sugar, cornstarch, and salt. Whisk in water, yolks and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temperature. Place 1 cake lay on serving plate; spread filling evenly over top of layer; cover with remaining layer.

FLUFFY FROSTING:
4. In a heat-proof bowl, mix all ingredients except extracts and coconut. Using a handheld electric mixer, beat 1 minute. Place bowl over a pot of simmering water, making sure bowl doesn't touch water. On high speed, beat until stiff, shiny peaks form, 7 minutes. Remove bowl from heat; add extracts. Beat 5 minutes, or until frosting is cool. Frost cake. Sprinkle with coconut on top and sides.