Lemon Filled Coconut Cake |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Treat your dinner guests to a decadent and creamy grand finale. I have not tried this recipe, but I'm posting this for safe keeping. Ingredients:
1 cup butter, softened |
2 cups sugar |
3 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 milk |
1 cup sugar |
1/4 cup cornstarch |
1 cup water |
4 egg yolks, beaten |
1/3 cup lemon juice |
2 tablespoons butter |
1 1/2 cups sugar |
2 egg whites |
1/3 cup water |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
3 cups flaked coconut |
Directions:
1. 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.
2. Transfer to three greased and floured 9-inch round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 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. 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. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. 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. 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.
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