Lemon Coconut Cake Recipe
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Lemon Coconut Cake

By: LaDonna Reed  
"If youre 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."

Rating: This weblink has been rated 7 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 334 people have saved this

Prep Time:
1 Hr
Cook Time:
20 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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 flaked coconut

Directions

  1. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing 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.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. 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.
  4. In a large mixing 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Kristen 
I gave this recipe 4 stars, because overall it was a very good tasting cake. The only negative... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by Jane C 
DO NOT MAKE THIS CAKE!! You will eat it continuously until it is gone! It will make you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2007 by Connie 
I made this exactly according to the recipe and it couldn't have turned out better. Everyone... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2009 by librarunnr 
modifications made: instead of following the recipe for the cake, i just used a white cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by CustomCakesbyAlexis 
Everyone really loved this cake when I made it, even the toughest of critics. It's so simple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Christine Lofgren 
Everyone loved this cake! I wasn't sure how coconut-y it would be considering the only coconut... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2007 by Anya 
It was good but there was just *something* off about it. I'm not sure what it was though. MORE

 
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