Island Coconut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • CAKE:
  • Preheat oven to 325°F.
  • In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
  • In a separate bowl, combine sugar, flour, baking powder and salt.
  • Add the dry mixture to the liquid ingredients and mix until smooth.
  • Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
  • Bake for 40-45 minutes or until cake is done.
  • Remove cake cool then cut into three layers.
  • CUSTARD FILLING:
  • In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
  • In a small bowl combine cornstarch with milk and eggs.
  • Add 1/2 cup of hot milk mixture to cornstarch mixture.
  • Slowly add remaining mixture into hot milk, let cool.
  • Spread custard between cake layers.
  • WHIPPED CREAM:
  • In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
  • Frost top and sides of cake with the whipped cream.
  • Sprinkle entire cake with the toasted coconut and chill before serving.
Advertisement