LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
LEMON COCONUT CAKE
"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."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- 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. , 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., 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., 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 : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON COCONUT CAKE
Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy!
Provided by Diana Adcock
Categories Breakfast
Time 50m
Yield 12 pieces
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 9x13 baking pan and set aside.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat in the coconut and egg yolks.
- Combine the baking powder and flour in a small bowl.
- Add to egg mixture in 3 batches, alternating with the milk.
- Pour into the prepared baking pan and bake for 25 minutes.
- Test with a toothpick and if done remove from oven.
- Set on a wire rack to cool.
- Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
- Heat and stir for 5 minutes until thickened.
- Pour onto warm cake.
- Sprinkle 1/2 of the coconut on top of the filling.
- Beat the whites in a medium bowl until soft peaks form.
- Gradually beat in sugar until dissolved.
- Spread over coconut layer.
- Sprinkle second amount of coconut over top.
- Bake for 12 minutes or until the coconut and whites are lightly browned.
- Cool on the wire rack for 15 minutes.
- Place in the fridge for 1 hour or better yet all day or overnight.
- Cut when cooled.
Nutrition Facts : Calories 456.2, Fat 25, SaturatedFat 16.9, Cholesterol 126, Sodium 241.3, Carbohydrate 55.2, Fiber 2.2, Sugar 38.8, Protein 5.8
COCONUT LEMON CAKE
This is the best cake I have ever had. I fixed it for Thanksgiving last year when I went to a neighbors house for the day. I am going to her house Easter tomorrow and she asked me to make it again. I guess it was a hit. It came from Southern Living Magazine October 2007
Provided by Gone Fishin
Categories Dessert
Time 1h10m
Yield 3 9 inch round cakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
- Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
- Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F 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; garnish, if desired.
- Lemon Filling.
- Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
- Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
- Yield 1 2/3 cup.
- Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.
Nutrition Facts : Calories 886.7, Fat 41.1, SaturatedFat 26.3, Cholesterol 223.2, Sodium 295, Carbohydrate 124, Fiber 1.6, Sugar 94.2, Protein 9
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