Lemon-Coconut Cake

Lemon-Coconut Cake

Prep: 30 min
Bake: 20 min

1 c butter, softened
2 c sugar
4 large eggs, separated
3 c flour
1 c milk
1 t vanilla
Lemon Filling
Cream Cheese Frosting
2 c coconut
Garnishes: fresh rosemary sprigs, gumdrops

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Add egg yolks 1 at a time, beating until blended after each addition.

2. Add flour to butter mixture altnerately with milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in vanilla.

3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter.  Gently fold in remaining beaten egg whites just until blended.  Spoon batter into 3 greased and floured 9-in round cakepans.

4. Bake at 350 F for 18 to 20 min or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 min; remove from pans, and cool completely on wire racks.

5. Spread Lemon Filling between layers.  Spread Cream Cheese Frosting on top and sides of cake.  Sprinkle top and sides with coconut.  Garnish, if desired.

Makes 12 servings.

Lemon Filling:

Prep: 10 min
Cook: 5 min

1 c sugar
1/4 c flour
1 c boiling water
4 egg yolks, lightly beaten
1/3 c fresh lemon juice
2 T butter

1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water.  Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 min).  Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly.  Whisk in lemon rind and juice.

2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 min).  Remove from heat.  Whisk in butter; let cool completely, stirring occasionally.

Makes about 1 2/3 c.

Cream Cheese Frosting:

Prep: 10 min.

1/2 c butter, softened
1 (8 oz.) package cream cheese, softened
1 (16 oz.) package powdered sugar
1 t vanilla

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Makes about 3 c.


We ended up doubling the frosting recipe as the original recipe was nowhere near enough to frost the cake the way we like it.  Doubling provided us with plenty to frost with and a little more to save in the freezer for another cake later!

The lemon filling tastes just like the filling in a lemon doughnut!  Yum!  :-)