Lemon-Filled Coconut Cake
Total TimePrep: 35 min. Bake: 25 min. + cooling
I made the icing differently because I had my own recipe. It is similar but works every time. Beat 2 large room temp egg whites until slightly stiff. In saucepan, combine 1 cup sugar, 1/3 cup water, and 1/4 teaspoon cream of tartar. Heat on med until reaches soft ball stage on candy thermometer. Remove from heat and throw in 8 quartered marshmallows. Pour in slow stream into egg whites with mixer going. Turn mixer up and mix till icing stiffens, 3-5 min. Add 1 teaspoon vanilla. Ice cooled cake right away and press in coconut to sides and top.
I love this recipe. My family raved and demanded that I make a second when the first was finished off. The cake itself was moist and in a word...perfect. I had no problems with the lemon curd filling. Maybe because I LOVE lemon curd, so I enjoy taking my time with it. The frosting was a little tricky The first time I made it, I had no problems. The second time I tried, it didn't turn out as nicely my initial attempt. (Beginner's luck? - who knows?.. In any event, I'll take any advantage I can get). Next time, I may change the frosting to something I'm good at like a simple buttercream with coconut topping.
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.
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.
I would like the printed recipe of the coconut cake made in the spring form pan with coconut milk in it. Thanks Sandra
THIS CAKE WAS AWFUL. NO TASTE AT ALL CRUMBED AND BROKE UP. I WON'T MAKE A MISTAKE AND MAKE THIS AGAIN.