Lemon Filled Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. cup butter, softened
3. cups sugar
4. eggs
5. teaspoons vanilla extract
6. -1/4 cups all-purpose flour
7. -1/4 teaspoons baking powder
8. /4 teaspoon salt
9. -1/2 cups 2% milk
10. FILLING:
11. cup sugar
12. /4 cup cornstarch
13. cup water
14. egg yolks, lightly beaten
15. /3 cup lemon juice
16. tablespoons butter
17. FROSTING:
18. -1/2 cups sugar
19. egg whites
20. /3 cup water
21. /4 teaspoon cream of tartar
22. teaspoon vanilla extract
23. cups flaked coconut
24. Directions
25. 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.
26. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
27. 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.
28. 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.
29. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
30. 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.
31. 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. Yield: 16 servings.
32. Nutrition Facts: 1 slice equals 564 calories, 22 g fat (15 g saturated fat), 127 mg cholesterol, 360 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.
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