Lemon Coconut Cake

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 12 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Butter a 9x13 baking pan and set aside.
  • In a large bowl cream together the butter and sugar until light and fluffy.
  • Beat in the coconut and egg yolks.
  • Combine the baking powder and flour in a small bowl.
  • Add to egg mixture in 3 batches, alternating with the milk.
  • Pour into the prepared baking pan and bake for 25 minutes.
  • Test with a toothpick and if done remove from oven.
  • Set on a wire rack to cool.
  • Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
  • Heat and stir for 5 minutes until thickened.
  • Pour onto warm cake.
  • Sprinkle 1/2 of the coconut on top of the filling.
  • Beat the whites in a medium bowl until soft peaks form.
  • Gradually beat in sugar until dissolved.
  • Spread over coconut layer.
  • Sprinkle second amount of coconut over top.
  • Bake for 12 minutes or until the coconut and whites are lightly browned.
  • Cool on the wire rack for 15 minutes.
  • Place in the fridge for 1 hour or better yet all day or overnight.
  • Cut when cooled.
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