LEMON FILLED COCONUT CAKE

By sarey

Ingredients

• 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 MILK
• 1 C SUGAR
• 1/4 C CORNSTARCH
• 1 C WATER
• 4 EGG YOLKS, BEATEN
• 1/3 C LEMON JUICE
• 2 T BUTTER
• FROSTING:
• 1-1/2 C SUGAR
• 2 EGG WHITES
• 1/2 C WATER
• 1/4 t CREAM OF TARTAR
• 1 t VANILLA EXTRACT
• 3 C FLAKED COCONUT

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. BEAT IN VANILLA. COMBINE THE FLOUR, POWDER AND SALT; ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK.

TRANSFER TO THREE GREASED AND FLOURED 9" CAKE PANS. BAKE AT 350 FOR 25-30 MINUTES. COOL FOR 10 MINUTES BEFORE REMOVING FROM PANS.

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 HEAT.

STIR IN A SMALL AMOUNT OF THE HOT MIXTURE INTO EGG YOLKS; RETURN ALL TO THE PAN, STIRRING CONSTANTLY. BRING TO A GENTLE BOIL. COOK AND STIR FOR 2 MINUTES LONGER. REMOVE FROM THE HEAT AND GENTLY STIR IN LEMON JUICE AND BUTTER. COOL TO ROOM TEMP WITHOUT STIRRING.

PLACE ONE CAKE ON SERVING PLATE SPREAD WITH HALF THE FILLING AND REPEAT LAYERS.

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 FOR 1 MINUTE AND THEN CONTINUE BEATING ON LOW OVER LOW HEAT UNTIL FROSTING REACHES 160 DEGREES (ABOUT 10 MINUTES)

transfer to a large bow, add vanilla and beat on hight until stiff peaks forms. frost top and sides of cake and sprinkle with coconut. store in refrigerator.