Lemon-Filled Coconut Cake Recipe

“Around 1970, one of my co-workers brought this cake to a luncheon. It was so delicious that I asked for the recipe, and she shared. I have baked it ever since, and it's always a hit!” —Jackie Bergenheier, Wichita Falls, Texas

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

16

servings

PREP TIME

35

minutes

TOTAL TIME

60

minutes

SERVINGS

16

servings

Adapted from tasteofhome.com

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 2% milk

  • FILLING:

  • 1

    cup sugar

  • 1/4

    cup cornstarch

  • 1

    cup water

  • 4

    egg yolks, lightly 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 tartar

  • 1

    teaspoon vanilla extract

  • 3

    cups flaked coconut

Directions

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-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 before removing 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 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 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 until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 16 servings.

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