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Lemon-Coconut Cake

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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.