Lemon Filled Coconut cake

Lemon Filled Coconut cake
Lemon Filled Coconut cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    c. butter, softened

  • 2

    c. sugar

  • 3

    eggs

  • 2

    tsp vanilla extract

  • 3 1/4

    c. flour

  • 3 1/4

    tsp baking powder

  • 3/4

    tsp salt

  • 1 1/2

    c. milk

  • Filling:

  • 1

    c. sugar

  • 1/4

    c. cornstarch

  • 1

    c water

  • 4

    egg yolks, beaten

  • 1/3

    c. lemon juice

  • 2

    Tbsps butter

  • Frosting:

  • 1 1/2

    c. sugar

  • 2

    egg whites

  • 1/3

    c. water

  • 1/4

    tsp cream of tartar

  • 1

    tsp vanilla

  • 3

    c. 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, b. powder and salt, add to cream mixeture alternately with milk. Transfer to 3 greased and floured 9" round baking pans. Bake at 350 for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely. Filling: In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 mins longer or until thickened and bubbly. Remove from the heat. Stir in 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 mins 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 min. Continue beating over low heat until frosting reaches 160 - about 10 mins. Transfer to a large bowl, add vanilla. Beat on high speed until stiff peaks form, about 7 mins. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

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