Best 2 Lemon Filled Coconut Cake Recipes
Get ready to embark on a delightful culinary journey as we present you with the ultimate guide to creating a masterpiece: the delectable lemon-filled coconut cake. With its layers of moist coconut cake, tangy lemon filling, and fluffy coconut frosting, this cake is a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting, we'll provide you with all the necessary knowledge, tips, and tricks to ensure your lemon-filled coconut cake turns out perfect every time. From selecting the freshest ingredients to mastering the art of layering and frosting, we'll walk you through the entire process, making sure you create a cake that will impress your family and friends. So, grab your aprons, preheat your ovens, and let's dive into the world of lemon-filled coconut cake, where sweet, tangy, and tropical flavors come together in perfect harmony.
Let's cook with our recipes!
LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
LEMON FILLED COCONUT CAKE
Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix - a delicious dessert with citrusy twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 72 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1/2 g
Tips:
- Use fresh lemon juice and zest for the best flavor. If you only increase lemon flavor, then you can also add lemon extract to the cake batter or frosting, but don't overdo it or the lemon flavor will be overpowering.
- Make sure the coconut is finely shredded. This will help it to blend into the cake batter and frosting more easily. If you are using unsweetened coconut, you may need to add a little bit of sugar to the cake batter or frosting.
- Don't overmix the cake batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the cake needs to bake longer.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you are using a cream cheese frosting, make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help the frosting to be smooth and creamy.
Conclusion:
Lemon-filled coconut cake is a delicious and refreshing dessert that is perfect for any occasion. With its moist and fluffy cake layers, creamy lemon filling, and sweet coconut frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this lemon-filled coconut cake a try. You won't be disappointed!
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