Lemon-Filled Coconut Cake Recipe
- 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
- 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 vanilla extract
- 3 cups flaked coconut
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon-Filled Coconut Cake(19)
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This cake is delicious. I noticed a lot of people seem to have problems with it though. First, the lemon filling really needs to be refrigerated to be properly thick so it doesn't run. Second, this frosting is divine, but cannot be made when it's humid. It also doesn't do well with pasteurized eggs. It should be light and fluffy. The cake is a delicious pound cake texture which holds up well with the filling.
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.
"I used 3 egg whites" sorry for the typo...
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!!
cake was great but the lemon fill run all over, didn't bother making the frosting. Yes I followed the recipe to the nail.
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