Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost

Recipe by Artemia
READY IN: 1hr 40mins




  • To Make The Cake:
  • Preheat oven to 350°.
  • If 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).
  • Cream butter and sugar.
  • Add egg tolks and beat until thick and lemon colored.
  • With a fork, mix together dry ingredients.
  • Add dry ingredients alternately with the milk.
  • Stir in vanilla.
  • Fold in stiffly beaten egg whites.
  • Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
  • Bake at 350° for 20 minutes.
  • Cool completely and remove from pans.
  • Freeze if time permits.
  • Before filling and frosting, cut off rough edges of cake with sharp scissors.
  • To Make The Lemon Filling:
  • When grating rind take special care to not get the bitter white part.
  • Put all ingredients in a double boiler.
  • Stir over simmering water until thickened (approximately 15-20 minutes).
  • Chill.
  • To Make The Marshmallow-Like Frosting:
  • Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
  • Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
  • Meanwhile, beat egg whites until stiff.
  • Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
  • To Assemble: Remove cake layers from freezer.
  • Spread the chilled filling between the layers, trying to not let much of it get out the sides.
  • Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
  • If the cake slips around, gently slide it back straight.
  • Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
  • Can be refrigerated.