1 hr 10 mins
Absolutely delicious, and a classic. This version is very light.Perfect for summer. I got a low score below for this cake, I would like to say that it is Very IMPORTANT THAT YOU BEAT THE EGGS CORRECTLY. This cake is almost similar to a chiffon, which relies heavily on the eggs for a good outcome. I also recommend that for ANY recipe you make it to try before you give it as a gift or make for a gathering.
My Private Note
Units: US | Metric
- 1 cup all-purpose flour
- 1 pinch salt
- 8 eggs
- 1 3/4 cups granulated sugar
- 1 tablespoon grated orange rind
- 2 lemons, rind of, grated
- 1 lemon, juice of
- 1/2 cup shredded coconut
- 2 tablespoons cornstarch
- 6 tablespoons butter
- 1Preheat oven to 350°F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
- 2Place 6 of the eggs in a large heatproof bowl set over hot water. With an electric mixer. beat until frothy.Gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
- 3Remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
- 4Sift the flour mixture in three bathches, folding in thoroughly after each addition.
- 5Divide the mixture between the prepared pans.
- 6Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
- 7In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
- 8In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
- 9Over medium heat , bring the mixture to a boil. Whisk in the eggs and cornstarch, and return to a boil. Whisk constantly until thick, about 5 minutes. Remove from the heat. Cover with waxed paper to prevent a skin from forming and set aside.
- 10For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
- 11Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Lemon Coconut Layer Cake
Serving Size: 1 (191 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 833.7
- Calories from Fat 406
- Total Fat 45.1 g
- Saturated Fat 31.9 g
- Cholesterol 264.9 mg
- Sodium 300.1 mg
- Total Carbohydrate 103.9 g
- Dietary Fiber 4.3 g
- Sugars 83.3 g
- Protein 10.1 g
The following items or measurements are not included:
lemons, rind of