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Lemon Filled Coconut Cake

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“Treat your dinner guests to a decadent and creamy grand finale. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting this for safe keeping.”
READY IN:
1hr
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Transfer to three greased and floured 9-inch round baking pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.
  5. Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
  6. 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.
  7. 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.

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