LEMON COCONUT CAKE

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Lemon Coconut Cake image

"If you're pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe," suggests field editor LaDonna Reed, Ponca City, Oklahoma. "This is a lovely dessert for spring and summer."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 22

5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
FROSTING:
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups sweetened shredded coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Nutrition Facts : Calories 585 calories, Fat 26g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.

Loveth Ambruce
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I would definitely recommend this cake. It's easy to make and it's delicious.


Roselyn Nomalanga Mkandla
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This cake was a bit dry, but the flavor was good.


Rehmani Faiz
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I've made this cake several times and it's always a hit. It's moist and flavorful, and the lemon and coconut flavors are perfect together.


bennie elder
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This cake is a bit too sweet for my taste, but it's still good.


Tahira Qadeer
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I love this cake! It's so easy to make and it always turns out perfect. The lemon and coconut flavors are amazing together.


Aminiasi Karalo
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This cake was delicious! I made it for a party and it was a huge hit. The lemon and coconut flavors are perfect together and the cake is moist and fluffy. I will definitely be making this cake again.


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