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Lemon-Filled Coconut Cake Recipe

Lemon-Filled Coconut Cake Recipe photo by Taste of Home

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“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

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Lemon-Filled Coconut Cake Recipe

Prep: 35 min. Bake: 25 min. + cooling

Yield: 16 Servings

35 25 60

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.

Nutritional Facts 1 slice equals 564 calories, 22 g fat (15 g saturated fat), 127 mg cholesterol, 360 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Lemon-Filled Coconut Cake in Taste of Home December/January 2009, p22

Sweet White Wine

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

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Reviews for Lemon-Filled Coconut Cake

Lemon-Filled Coconut Cake

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(11-18) of 18 reviews

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Reviewed on May. 10, 2009 by harleycassel

Reviewed on May. 09, 2009 by kreeg18

Reviewed on May. 06, 2009 by jbalovi

Gailluther

It sounds like you let the frosting get too hot then over beat it. Try a lower temp and slower speed

Reviewed on Apr. 14, 2009 by gailluther

I had trouble with getting the frosting to form stiff peaks. I am hoping that someone can tell me why. It got sort of stiff. I put it on the cake and some of it sort of slid down. Still, even with the screwy frosting, the cake tasted really good. If I can find out what I did wrong, I will definitely make it again. It's perfect for Easter dinner.

Reviewed on Apr. 12, 2009 by daintydish

I loved this cake and made it for Easter dinner. One of my son-in-laws just thought it was the best cake ever; the other said he thought it was good, but would have loved to have had the lemon filling over the top instead of the frosting. That actually sounded pretty good. I am a big fan of lemon anything. The whole family loved the cake though. I did only make one change I put a little extra lemon juice in the filling. Excellent cake and worth the time it takes to make it, which by the way, takes way longer to make than the listed amount of time. The frosting alone is beat for a total of about 18 min. Thanks for the keeper recipe!

Reviewed on Feb. 25, 2009 by Eunicita

Good Recipe. I prefer a stronger taste of lemon for the filling though.

Reviewed on Dec. 26, 2008 by 071246lm

Thanks for a great recipe. I find that 3 cups of coconut is far too much. I used 1 cup and that was plenty - personal preference.

Reviewed on Dec. 24, 2008 by sundergill

Cake falls apart to easy when cutting.

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