Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost

"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!"
photo by Artemia photo by Artemia
photo by Artemia
Ready In:
1hr 40mins
16 large slices




  • 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.

Questions & Replies

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  1. Great cake. In a pinch use a Pillsburg White Supreme cake mix. Extend the icing by adding 8 quartered marshmallows to the heated syrup just before pouring it into whipped egg whites. It will melt why whipping. Fresh coconut is delightful.
  2. This cake did talke a little work, but well worth it if I may say. It not only looked lovely but tasted GREAT. I made this over the wknd and served it at a party I gave here at home, everone really enjoyed it.



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