Lemon-Coconut Cake
Ingredients
For the Cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 1 tbsp. baking powder
- 1 cup milk
- 1 tsp. vanilla extract
- Coconut
For the Lemon Filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup boiling water
- 4 egg yolks, lightly beaten
- 2 tsp. grated lemon rind
- 1/3 cup fresh lemon juice
- 2 tbsp. butter
For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 1 8-ounce package cream cheese, softened
- 1 6-ounce package powdered sugar
- 1 tsp. vanilla extract
Instructions
To prepare the cake:
- Pre-heat oven to 350°F.
- In the bowl of an electric mixer, on medium speed, beat butter until fluffy; gradually add sugar, beating well.
- Add egg yolks, 1 at a time, beating until blended after each addition.
- In a medium bowl, combine flour and baking powder.
- Add to butter mixture, alternating with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in vanilla.
- In another bowl, 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-inch round cake pans.
- Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans, on wire racks, 10 minutes; remove from pans, and cool completely on wire racks.
- Spread lemon filling between layers.
- Spread cream cheese frosting on top and sides of cake.
- Sprinkle top and sides with coconut.
To prepare the lemon filling:
- In a medium saucepan, 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 minutes.
- 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.
- Cook, whisking constantly, until mixture is thickened, about 2 to 3 minutes.
- Remove from heat and whisk in butter; let cool completely, stirring occasionally.
To prepare the cream cheese frosting:
- Using the bowl of an electric mixer, on medium speed, beat butter and cream cheese until creamy.
- Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Notes
Alternatively, use 2 cans Betty Crocker or Pillsbury cream cheese frosting in lieu of making the frosting found in this recipe.