Menu Enter a recipe name, ingredient, keyword...

Lemon-filled coconut cake

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 3 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • FILLING
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 4 eggs yolks,beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • FROSTING
  • 1 1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar1 teaspoon vanilla extract
  • 3 cups flaked coconut

Details

Servings 16

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour , baking powder and salt; add to creamed mixture alternately with milk.
Transfer to three greased and floured 9-in. round baking pans. Bake at 350F. for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes before remoing from pans to wire racks to cool completely.
For filling ,in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.
Stir in a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperture without stirring.
Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake'
For frosting, in a large heavy saucepan, combined the sugar, egg whites, water and cream tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 F. ABOUT 10 MINUTES
Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

‚Äč

You'll also love

Review this recipe

Pork Cutlets With Oregano, Lemon and Capers Lemon Orzo Salad with Asparagus, Spinach, and Tofu Feta