Lemon Coconut Cake Recipe

Lemon Coconut Cake RecipePhoto by: Taste of Home Lemon Coconut Cake Recipe Rating 4

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“If you’re pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe,” suggests field editor LaDonna Reed, Ponca City, Oklahoma. “This is a lovely dessert for spring and summer.”

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Lemon Coconut Cake Recipe
  • Prep: 1 hour + cooling Bake: 20 min. + cooling
  • Yield: 12-14 Servings
    •
60 20 80

Ingredients

  • 5 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • FILLING:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 3/4 cup cold water
  • 2 egg yolks
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
  • FROSTING:
  • 3/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup water
  • 1-1/4 cups flaked coconut

Directions

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.
  • Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.
  • In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut. Yield: 12-14 servings.

Originally published as Lemon Coconut Cake in Taste of Home April/May 2006, p14

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Taste of Home

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Reviews for Lemon Coconut Cake (5)

Lemon Coconut Cake Recipe

Lemon Coconut Cake

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Reviewed on Mar. 21, 2012 by tnnelson23

This was a very good recipe. I used to be a pastry chef and have some tips for those who had heavy cakes and loose frosting. Beat the batter until it is more fluffy. If you don't beat the eggs whites they won't make the batter light. Also beat the frosting more and add powder sugar until it is stiff yet able to be spread. The cake must be cold to be able to frost. Try refrigerating it or freezing the cake for a few hours.


Reviewed on Dec. 23, 2010 by Cricket115

My new favourite cake


Reviewed on Oct. 07, 2010 by Jujube33

The only lemon coconut cake recipe I'll use! It doesn't have an overpowering lemon flavor. The entire family loved it, even my son who hates flaked coconut. And my daughter has requested one for her birthday!


Reviewed on Jan. 15, 2010 by iluvlemon

This cake was very heavy and dense. The only part I liked was the lemon filling. :) There was also a lot of frosting left over. I frosted the cake and put it in the frige but then when I took it out a couple of hours later the frosting had all slipped off the cake and onto the platter underneath.


Reviewed on Mar. 25, 2009 by pjjernigan

I made this from scratch, following the printed recipe and I found the cake to be very heavy. The lemon filling was very good and easy, but there was a lot of icing left over. Everyone enjoyed the cake, but I will use a cake mix the next time I make it. I wasn't sure how many of my guests might not care for be want to eat the coconut, so I only sprinkled it on half the cake.

 
 
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