Taste of Home
Lemon Coconut Cake
TOTAL TIME: Prep: 1 hour + cooling Bake: 20 min. + cooling
YIELD: 14 servings.
“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.”
Ingredients
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5 egg whites
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3/4 cup shortening
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1-1/2 cups sugar
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1-1/2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 cup milk
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FILLING:
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3/4 cup sugar
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2 tablespoons cornstarch
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Dash salt
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3/4 cup cold water
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2 egg yolks
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3 tablespoons lemon juice
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1 tablespoon butter
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FROSTING:
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3/4 cup shortening
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3-3/4 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/3 cup water
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1-1/4 cups sweetened shredded coconut
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 585 calories, 26g fat (9g saturated fat), 30mg cholesterol, 306mg sodium, 84g carbohydrate (69g sugars, 1g fiber), 4g protein.
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