Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Cake With Fluffy Icing Recipe
    Lost? Site Map

    Coconut Cake With Fluffy Icing

    Coconut Cake With Fluffy Icing. Photo by Sharlene~W

    1/3 Photos of Coconut Cake With Fluffy Icing

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 mins

    Sharlene~W's Note:

    What could be more satisfying than coconut cake with a lemon filling? I personally thought the filling was a bit tart and would probably cut down the lemon juice/zest a bit next time as I felt the tartness was a bit overpowering. I loved the frosting. It was nice and fluffy--kind of marshmallow like, but not as sweet as a marshmallow. This recipe is one of Art Smith's from O Magazine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    For Filling

    For Cake

    For Icing


    1. 1
      For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
    2. 2
      Add cornstarch and whisk to dissolve.
    3. 3
      Add sugar, egg yolks, butter, lemon zest and salt.
    4. 4
      Cook over medium heat, whisking constantly, until mixture comes to a simmer.
    5. 5
      Reduce heat to low and whisk 1 minute.
    6. 6
      Strain through a coarse sieve into a medium bowl.
    7. 7
      Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
    8. 8
      (Filling may be prepared up to 2 days in advance).
    9. 9
      To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
    10. 10
      Line bottoms with parchment paper.
    11. 11
      In medium bowl, sift flour, baking powder and salt.
    12. 12
      In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
    13. 13
      Beat in egg yolks one at a time, then vanilla.
    14. 14
      On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
    15. 15
      Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
    16. 16
      In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
    17. 17
      Whisk 1/4 of the whites into the batter, then fold in the remainder.
    18. 18
      Spread mixture evenly in pans.
    19. 19
      Place in oven on center rack.
    20. 20
      Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
    21. 21
      Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
    22. 22
      Let cakes cool in pans on wire racks for 10 minutes.
    23. 23
      Invert and remove from pan and peel off parchment paper.
    24. 24
      Tun right sides up and cool completely.
    25. 25
      To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
    26. 26
      Place over simmering water.
    27. 27
      Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
    28. 28
      Remove from heat and beat in vanilla.
    29. 29
      Continue beating 5 minutes, or just until stiff peaks form.
    30. 30
      Place one layer upside down on serving plate.
    31. 31
      Spread with half of lemon filling.
    32. 32
      Place second layer on top, right side up.
    33. 33
      Spread with remaining half of filling.
    34. 34
      Add the final layer right side up.
    35. 35
      Spread icing over top and sides of cake.
    36. 36
      Press handfulls of coconut all over icing.

    Ratings & Reviews:

    • on September 16, 2013


      I asked a friend to make this for my birthday bash. After testing it she and I agree the cake is too dense. She will do a more lemon meringue filling. The boiled icing is luscious! She made a HUGE sheet cake to feed over 60 people.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Cake With Fluffy Icing

    Serving Size: 1 (256 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 945.4
    Calories from Fat 386
    Total Fat 42.9 g
    Saturated Fat 30.3 g
    Cholesterol 233.6 mg
    Sodium 450.9 mg
    Total Carbohydrate 135.6 g
    Dietary Fiber 4.6 g
    Sugars 98.9 g
    Protein 9.0 g

    The following items or measurements are not included:

    lemons, zest of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes