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Lemon Coconut Cake

 Lemon Coconut Cake
“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.”
12-14 ServingsPrep: 1 hour + cooling Bake: 20 min. + cooling


  • 5 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 3/4 cup cold water
  • 2 egg yolks
  • 3 tablespoons lemon juice
  • 1 tablespoon butter
  • 3/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup water
  • 1-1/4 cups flaked coconut

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Lemon Coconut Cake (continued)


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.