Lemon Coconut Cake

Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. This is the best Lemon Coconut Cake I’ve ever eaten.

Lemon Coconut Cake

Ingredients

For the cake
1 cup 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
Lemon Filling (see below)
Cream Cheese Frosting (see below)
2 cups sweetened flaked coconut
Lemon filling
1 cup sugar
1/4 cup cornstarch
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Toasted Coconut
shredded or flaked coconut

Instructions

For the cake

• Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended 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 vanilla.
• Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
• Bake at 350° 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 with toasted coconut and spread Lemon on top. Garnish, if desired.

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