Fresh Lemon-Coconut Cake

Submitted by CookingONTheSide

"This is an impressive and delicious dessert."

 

• Ready In: 1hr 19mins
• Ingredients: 25
• Serves: 16

ingredients

• Cake

• cooking spray
• 1 1⁄2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 5 large eggs, separated
• 2 teaspoons lemon zest, grated
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 1 cup sour cream

• Lemon Filling

• 1 cup sugar
• 3 tablespoons cornstarch
• 1⁄4 teaspoon salt
• 3⁄4 cup water
• 2 large egg yolks
• 1⁄2 cup fresh lemon juice
• 2 tablespoons unsalted butter

• Fluffy Frosting

• 3 large egg whites
• 3⁄4 cup sugar
• 3 tablespoons water
• 1⁄4 teaspoon cream of tartar
• 1⁄4 teaspoon vanilla extract
• 1⁄4 teaspoon almond extract
• 1 1⁄2 cups sweetened flaked coconut

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.