Try this COCONUT LEMON CAKE recipe, or contribute your own.

Still searching for what to cook ?

Name: COCONUT LEMON CAKE
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup unsalted butter softened; 2 cups sugar; 4 large eggs separated; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 cup milk; 1 teaspoon vanilla extract; 2 cups sweetened flaked coconut; LEMON FILLING (USE 1 2/3 CUPS); 1 cup sugar; 1 ⁄4 cup cornstarch; 1 cup boiling water; 4 egg yolks lightly beaten; 1 ⁄3 cup fresh lemon juice; 2 tablespoons butter; CREAM CHEESE FROSTING (USE 3 CUPS); 1 ⁄2 cup butter softened; 1 (8 ounce) package cream cheese softened; 1 (16 ounce) package powdered sugar; 1 teaspoon vanilla extract

Find the most delicious recipes here

INGREDIENTS

1 cup unsalted butter ; softened
2 cups sugar
4 large eggs separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
LEMON FILLING (USE 1 2/3 CUPS)
1 cup sugar
1 /4 cup cornstarch
1 cup boiling water
4 egg yolks lightly beaten
1 /3 cup fresh lemon juice
2 tablespoons butter
CREAM CHEESE FROSTING (USE 3 CUPS)
1 /2 cup butter ; softened
1 (8 ounce) package cream cheese ; softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

INSTRUCTIONS

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.

NOTES

Alert editor

COCONUT LEMON CAKE

1 cup unsalted butter softened
2 cups sugar
4 large eggs separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
 LEMON FILLING (USE 1 2/3 CUPS)
1 cup sugar
1 ⁄4 cup cornstarch
1 cup boiling water
4 egg yolks lightly beaten
1 ⁄3 cup fresh lemon juice
2 tablespoons butter
 CREAM CHEESE FROSTING (USE 3 CUPS)
1 ⁄2 cup butter softened
1 (8 ounce) package cream cheese softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

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.

Add Photo

bonniemoore3

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (2844g)
Recipe Makes: 1

Calories: 5631
Calories from Fat: 3311 (59%)

Amt Per Serving		% DV

	Total Fat 367.9g	491 %
	Saturated Fat 213.5g	1068 %
	Monounsaturated Fat 97.1g
	Polyunsanturated Fat 23.9g
Cholesterol 4813.3mg		1481 %
Sodium 174627.6mg		6022 %
Potassium 3241.4mg		85 %
Total Carbohydrate 398g		117 %
	Dietary Fiber 27g	108 %
	Sugars, other 371g
Protein 186.2g		266 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5631

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe