COCONUT LEMON CAKE

Coconut Lemon Cake image

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

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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
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
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar
1 teaspoon vanilla extract

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.