Lemon-Coconut Cake

By 1982

This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese frosting. Online reviewers proclaim the cake "divine" and "one of the best cakes they've ever eaten."

Ingredients

• Cake:
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• Lemon Filling:
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup boiling water
• 4 egg yolks, lightly beaten
• 2 teaspoons grated lemon rind
• 1/3 cup fresh lemon juice
• 2 tablespoons butter
• Cream Cheese Frosting
• 2 cups sweetened flaked coconut
• Garnishes: fresh rosemary sprigs, gumdrops

Details

Servings 12
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preparation For Cake:
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.

Directions for Lemon Filling:
Preparation
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.