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Lemon-Filled Coconut Cake

 Lemon-Filled Coconut Cake
“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
16 ServingsPrep: 35 min. Bake: 25 min. + cooling


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure 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
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 4 egg yolks, lightly beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups flaked coconut


  • In a large bowl, cream butter and sugar until light and fluffy. Add

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Lemon-Filled Coconut Cake (continued)

Directions (continued)

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