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Lemon Filled Coconut Cake


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  • Filling:
  • 1 c butter, softened
  • 2 c sugar
  • 3 eggs
  • 2 t vanilla extract
  • 3 1/4 c flour
  • 3 1/4 t baking powder
  • 3/4 t salt
  • 1 1/2 c 2% milk
  • 1 c sugar
  • 1/4 c cornstarch
  • 1 c water
  • 4 egg yolks lightly beaten
  • 1/3 c lemon juice
  • 2 T butter
  • Frosting:
  • 1 1/2 c sugar
  • 2 egg whites
  • 1/3 c water
  • 1/4 t cream of tartar
  • 1 t vanilla extract
  • 3 c flaked coconut



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, beating well after each addition.

Transfer to three greased and floured 9 inch round baking pans. Bake at 350 degrees for 25-30 minutes or until cake tester comes out clean. Cool for 10 minutes before remove to wire racks to cool completely.

For filling, in small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes longer or until thickened and bubbly. Remove from 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 heat; gently stir in lemon juice and butter. Cool to room temperature 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, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed foe 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, 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.

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