LEMON 6 LAYER COCONUT CAKE
Its a nice change from the basic coconut cake. My family loved it.
Provided by Lisa Cox
Categories Cakes
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Cake 2 lemon supreme cake mix 6 eggs 1/2 cup oil 21/2 cup whole butter milk Mix 1 box cake mix with half the ingredients.Then the other half with the second box. Bake as directed on box. Make 4 round cakes. Let cool.
- 2. Lemon Filling 1 c sugar 3 Tbsp cornstarch 1/4 tsp salt 3/4 c water 2 lg egg yolks 1/2 c fresh lemon juice 2 Tbsp unsalted butter Whisk sugar, cornstarch and salt together in a saucepan. Whisk in the water, yolks and lemon juice and bring to a boil over medium heat, let boil for 1 minute. At this point, remove from the heat and whisk in the cold butter until smooth. Cover the surface of the sauce with plastic wrap and let cool to room temperature. Cut each cake in half. Place one of the layers on a serving plate, spread some of the filling, top with another layer, more filling, and another layer then filling until you have distributed the filling.Top with a layer an icing
- 3. Frosting 3 lg egg whites 3/4 c sugar 3 Tbsp water 1/4 tsp cream of tartar 1/4 tsp vanilla extract 1/4 tsp almond extract Using a heat proof bowl, mix all the ingredients except the extracts and the coconut. Beat for 1 minute with an electric mixer. Then place the bowl over a pot with simmering water and make sure it doesn't touch the water. Beat on high speed until shiny peaks form for about 7 minutes. Remove the bowl from the heat and add the extracts. Beat for another 5 minutes off the heat until the frosting is cool. Frost the cake with the frosting and top it with the flaked coconuts on top as well as on all sides I like to decorate it with jelly beans when I fix it for Easter.
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