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Lemon Filled Coconut cake

By

TOH

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Rate this recipe 5/5 (1 Votes)

Ingredients

  • Filling:
  • 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
  • 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

Details

Servings 16

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 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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