Show Subscription Form




Lemon-Filled Coconut Cake Recipe
Lemon-Filled Coconut Cake Recipe photo by Taste of Home

Lemon-Filled Coconut Cake Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
  6. 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.
  7. 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.
Originally published as Lemon-Filled Coconut Cake in Taste of Home December/January 2009, p22

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.

Sweet White Wine

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

Reviews for Lemon-Filled Coconut Cake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 8, 2014

This recipe seemed to have left out an ingredient that I would have added for the frosting and that ingredient is White Corn Syrup, I use Karo if it's available in your market area. The amount of syrup used is usually 1/2 cup less than the sugar. The recipe can be found in recipe books or on-line as "7 or Seven Minute Frosting. It is made by beating the egg whites at room temperature until soft not stiff peaks form, then if your mixing bowl allows transfer to a double boiler do so. If your mixer does not I like using heat resistant glass bowls. Transfer your beaten egg mixture, and slowly mix/blend in the White Corn Syrup. Your Vanilla Extract or flavoring, sugar, Cream of Tartar, pinch of salt should have been already added to the beaten egg whites. Please allow the frosting to cool, along with the cake. The lemon curd is also something you want to cool before topping the cake. Let it cool in the refrigerator until it is firm, like pudding, that is what it is. Then top your cooled cake with the pudding/curd mixture. And the flour doesn't have to be King Arthur it is not available in all markets either, but use a good quality flour. Pillsbury is well knowned. Take your time, follow measurements, and bake time, and happy baking, and results. It took time for me, I was always in a hurry, and my grandmother corrected my impulsiveness, as well as unfavorable results.

MY REVIEW
Reviewed Sep. 6, 2013

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.

MY REVIEW
Reviewed May. 20, 2012

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.

MY REVIEW
Reviewed Apr. 14, 2012

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

MY REVIEW
Reviewed Apr. 14, 2012

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!!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT