Lemon-Filled Coconut Cake

By MarielC

Ingredients

• CAKE:
• 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 2% milk
• FILLING:
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup water
• 4 egg yolks, beaten
• 1/3 lemon juice
• 2 tablespoons butter
• FROSTING:
• 1 1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3 cups flaked coconut

Details

Servings 16
Preparation time 35mins
Cooking time 60mins
Adapted from huffingtonpost.com

Preparation

Step 1

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to cream mixture alternatively with milk; beating well after each addition.

Transfer batter to three greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove 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 a small amount of hot mixture into egg yolks; return all to the 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 temperature without stirring.

Place one cake on serving plate; spread with half of filling. Repeat layers. Top with remaining cake.

For frosting, in a very large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160, about 10 minutes.

Transfer to a large bowl; add vanilla. Beat on high speed until stiff white peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.