Lemon Coconut Cake

Lemon Coconut Cake

 Made  times

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I gave this recipe 4 stars, because overall it was a very good tasting cake. The only negative comments were that it was very "bready." I had some troubles the first time I made it, I hadn't let...

Most helpful critical review

this recipe is not good. the cake it produces is not better than a $10 cake from the grocery store, it takes hours longer to make than reported, many of the quantities are just plain wrong and s...

Most helpful
Most positive
Least positive
Newest

I gave this recipe 4 stars, because overall it was a very good tasting cake. The only negative comments were that it was very "bready." I had some troubles the first time I made it, I hadn't let...

DO NOT MAKE THIS CAKE!! You will eat it continuously until it is gone! It will make you fat!!! Great recipe! I'll definitely make this again!!

modifications made: instead of following the recipe for the cake, i just used a white cake box mix. i added lemon pudding to the cake. i also split the layers in two and added blackberry sauc...

Everyone loved this cake! I wasn't sure how coconut-y it would be considering the only coconut there is is on the icing, but it balanced out the cake perfectly. I followed the recipes from scr...

this recipe is not good. the cake it produces is not better than a $10 cake from the grocery store, it takes hours longer to make than reported, many of the quantities are just plain wrong and s...

I made this cake for a friend's birthday party and it was a hit! I added lemon flavoring to the cake batter and toasted the coconut - yummy! It helps to GENTLY fold in the egg whites into the b...

Everyone really loved this cake when I made it, even the toughest of critics. It's so simple and the textures of the filling, cake, and frosting were perfect. I thought, however, it lacked cocon...

I made this exactly according to the recipe and it couldn't have turned out better. Everyone who had it came back for seconds. I will definitely make this again!

I give this a 5! HUGE HIT! I made a healthy version of this cake using coconut flour, (gluten free), coconut sugar, (lowest sweetener on the GI index), coconut oil, (superfood), I replaced corn...

Other stories that may interest you