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Dessert for 16

Lemon Coconut Cake

A two-layer coconut cake holds lemon filling and is covered with cooked coconut meringue.

$0.59per serving $
60 minstart to table
16servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 5/8 cups all-purpose flour
  • 1 5/8 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cups 2% milk
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 4 large egg yolks
  • 1/3 cup lemon juice
  • 2 tbsp butter
  • 3/4 cups sugar
  • 2 large egg whites
  • 1/3 cup water
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 3 cups sweetened shredded coconut

Steps

  1. Beat butter and sugar until light, then beat in eggs and vanilla before mixing in flour, baking powder, salt, and milk.
  2. Divide the batter between two greased 9-inch round pans and bake at 350 F for 22 to 25 minutes, until firm.
  3. Whisk sugar, cornstarch, water, egg yolks, and lemon juice in a saucepan, then cook over medium heat until thick; stir in 2 tablespoons butter.
  4. Cool the cake layers and filling for 15 minutes, then spread the lemon filling between the layers.
  5. Beat egg whites, sugar, water, and cream of tartar over a double boiler until thick and heated to 160 F, then beat in vanilla.
  6. Spread the frosting over the cake and press shredded coconut over the top and sides.

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