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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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Reviewed on May. 20, 2012 by sueagonz

Made this yesterday with my fourteen year old granddaughter. It was incredible. We had no problems with any part of the recipe and it was thoroughly enjoyed by all.

Reviewed on Apr. 14, 2012 by Tiff7781

"I used 3 egg whites" sorry for the typo...

Reviewed on Apr. 14, 2012 by Tiff7781

This cake is delicious and beautiful! I had made it a couple times before and had a horrible time with the frosting. after researching and reading these reviews I figured it out!

instead of placing all the ingredients together, place seperately the egg whites (I used) and beat until foamy add the cream of tarter and continue to beat until soft peaks form. meanwhile, add the vanilla, sugar and water to the saucepan, heat to the specified temp, while stirring. then very slowly dribble (must be slowly added!) the sugar mixture to the egg whites, while beating and increase speed as you go. the frosting turned out beautiful and glossy. enjoy!!

Reviewed on Apr. 08, 2012 by life50

cake was great but the lemon fill run all over, didn't bother making the frosting. Yes I followed the recipe to the nail.

Reviewed on Apr. 08, 2010 by chefsandra

I would like the printed recipe of the coconut cake made in the spring form pan with coconut milk in it. Thanks Sandra

Reviewed on Mar. 28, 2010 by nmphifer13

THIS CAKE WAS AWFUL. NO TASTE AT ALL CRUMBED AND BROKE UP. I WON'T MAKE A MISTAKE AND MAKE THIS AGAIN.

Reviewed on Dec. 30, 2009 by iluvlemon

This cake was good but a bit dry. The glaze over the cake was terrible too, cause it would just pour over the cake and eventually come off! It didn't stick or anything, for me at least. It was good though! I think I would maybe make this again.

Reviewed on Jun. 18, 2009 by Mama_B

It's a basic Italian Meringue. A link for a couple of good recipes for it can be found here...

http://www.ochef.com/727.htm

Reviewed on May. 11, 2009 by AZSINGER

I cooked the ingredients for the frosting the amount of time called for plus used a therometh to make sure it reached 160 degrees.for the 10minutes called for. If I had used the extra two egg white, would this have turned out? It only calls for 2 egg whites.

Reviewed on May. 11, 2009 by AZSINGER

I made this cake this past weekend. But like others befor me, the frosting did not turn out correctly, it slid all over the place . I had to scrape alot of it off the bottom. Did you test this frosting? In what magazine does this receipe appear,(Date & magazine) I have them all.What is the problem with the frosting, i would like to make this cake again, but want a frosting that does not do what this frosting did. It was qutie a waste of ingredients. HELP!!!!!

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