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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
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • FILLING:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 4 large egg yolks, lightly beaten
  • 1/3 cup lemon juice
  • 2 tablespoons butter
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 large egg whites
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 3 cups sweetened shredded coconut

Directions

  • 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.

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