Fresh Lemon-Coconut Cake

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Total Time
1hr 19mins
Prep
45 mins
Cook
34 mins

This is an impressive and delicious dessert.

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Ingredients

Nutrition

Directions

  1. For cake, heat oven to 350 degrees; coat 2 (9x2-inch round cake pans with baking spray.
  2. In a bowl, mix flour, baking powder and salt.
  3. In a mixing bowl, beat butter at medium-high speed until creamy.
  4. Add sugar; beat 5 minutes until light and fluffy.
  5. Beat in yolks, one at a time.
  6. Beat in lemon zest and juice and vanilla.
  7. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
  8. In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form.
  9. Fold into batter; spread in prepared pans.
  10. Bake 32-34 minutes.
  11. Let cakes cool in pans on wire rack 10 minutes; turn cakes out.
  12. Cool completely.
  13. For lemon filling, In saucepan, whisk sugar, cornstarch and salt.
  14. Whisk in water, yolks and lemon juice.
  15. Bring to a boil over medium heat; boil 1 minute.
  16. Remove from heat, whisk in butter until melted and smooth.
  17. Cover surface directly with plastic wrap; let cool to room temperature.
  18. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
  19. For frosting, in a heatproof bowl, mix all ingredients except extracts and coconut.
  20. Using a handheld electric mixer, beat 1 minute.
  21. Place bowl over a pot of simmering water, making sure bowl doesn't touch water.
  22. On high speed, beat until stiff, shiny peaks form, 7 minutes.
  23. Remove bowl from heat; add extracts.
  24. Beat 5 minutes, or until frosting is cool.
  25. Frost cake.
  26. Sprinkle with coconut.