1/1 Photo of Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost
1 hr 40 mins
I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!
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Cake (Makes three 8-inch layer cakes)
- 6 tablespoons butter, room temperature
- 1 1/2 cups sugar
- 3 large egg yolks
- 3 egg whites, stiffly beaten
- 2 1/4 cups flour, sifted
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla
- 1To Make The Cake:.
- 2Preheat oven to 350°.
- 3If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
- 4Cream butter and sugar.
- 5Add egg tolks and beat until thick and lemon colored.
- 6With a fork, mix together dry ingredients.
- 7Add dry ingredients alternately with the milk.
- 8Stir in vanilla.
- 9Fold in stiffly beaten egg whites.
- 10Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
- 11Bake at 350° for 20 minutes.
- 12Cool completely and remove from pans.
- 13Freeze if time permits.
- 14Before filling and frosting, cut off rough edges of cake with sharp scissors.
- 15To Make The Lemon Filling:.
- 16When grating rind take special care to not get the bitter white part.
- 17Put all ingredients in a double boiler.
- 18Stir over simmering water until thickened (approximately 15-20 minutes).
- 20To Make The Marshmallow-Like Frosting:.
- 21Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
- 22Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
- 23Meanwhile, beat egg whites until stiff.
- 24Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
- 25To Assemble: Remove cake layers from freezer.
- 26Spread the chilled filling between the layers, trying to not let much of it get out the sides.
- 27Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
- 28If the cake slips around, gently slide it back straight.
- 29Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
- 30Can be refrigerated.
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Nutritional Facts for Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost
Serving Size: 1 (1991 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 376.0
- Calories from Fat 101
- Total Fat 11.3 g
- Saturated Fat 7.7 g
- Cholesterol 74.7 mg
- Sodium 234.3 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 1.7 g
- Sugars 48.6 g
- Protein 5.0 g