Name: Lemon-Filled Coconut Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2 cups sugar -; 3 large eggs -; 2 teaspoons vanilla extract -; 3-1/4 cups all-purpose flour -; 3-1/4 teaspoons baking powder -; 3/4 teaspoon salt -; 1-1/2 cups 2% milk -; Filling: -; 1 cup sugar -; 1/4 cup cornstarch -; 1 cup water -; 4 large egg yolks, lightly beaten -; 1/3 cup lemon juice -; 2 tablespoons butter -; Frosting: -; 1-1/2 cups sugar -; 2 large egg whites -; 1/3 cup water -; 1/4 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; 3 cups sweetened shredded coconut -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Filled Coconut Cake

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 3 large eggs -

4. 2 teaspoons vanilla extract -

5. 3-1/4 cups all-purpose flour -

6. 3-1/4 teaspoons baking powder -

7. 3/4 teaspoon salt -

8. 1-1/2 cups 2% milk -

9. Filling: -

10. 1 cup sugar -

11. 1/4 cup cornstarch -

12. 1 cup water -

13. 4 large egg yolks, lightly beaten -

14. 1/3 cup lemon juice -

15. 2 tablespoons butter -

16. Frosting: -

17. 1-1/2 cups sugar -

18. 2 large egg whites -

19. 1/3 cup water -

20. 1/4 teaspoon cream of tartar -

21. 1 teaspoon vanilla extract -

22. 3 cups sweetened shredded coconut -

How to cook deliciously - Lemon-Filled Coconut Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.

6. Stage

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.

7. Stage

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.