Coconut Cake with Lemon Filling

 

Ingredients:

Cake:

 

 

2

Cups

All Purpose Flour, Sifted Before Measuring

1

Tsp

Baking Powder

Tsp

Salt

8

 

Egg Yolks

2

Cups

Sugar

Cup

Lemon Juice

2

Tsp

Lemon Peel, Finely Grated

8

 

Egg Whites

Filling:

 

 

1-1/2

Cup

Sugar

Cup

Cornstarch

1/8

Tsp

Salt

2

 

Eggs, Lightly Beaten

2

Tbl

Butter, Cut Into Chunks

2

Tbl

Lemon Peel, Finely Grated

2/3

Cup

Lemon Juice

1

Cup

Water

Icing:

 

 

4

 

Egg Whites

Cup

Confectioners Sugar

1

Tsp

Vanilla

1-1/2

Cup

White Corn Syrup

2

Cup

Shredded Coconut

Directions:

Preheat oven to 350. Generously grease and flour two 9 round cake pans.

Whisk together flour, baking powder and the salt in a small bowl and set aside.

In a large bowl, beat the egg yolks and sugar with an electric mixer until thickened and pale in color about 4 minutes. Beat in the lemon juice, and lemon peel. Add in the flour mixture a bit at a time, beating well after each addition.

In a medium bowl, beat the egg whites until they are stiff. Fold the beaten egg whites gently into the batter until well combined.

Pour the batter into the prepared cake pans, dividing equally between the two pans. Bake for 20-25 minutes or until a tester inserted in center comes out clean. Let the cakes cool in pans ofr 5 minutes before removing them to wire racks to cool.

Filling: Combine the 1-1/2 cup sugar, cornstarch, salt and the 2 beaten eggs in a medium saucepan, stir in butter bits, lemon peel, lemon juice and water and place on medium high heat to cook, stirring constantly. Bring to a boil and continue to cook until filling is smooth and thickened. Pour the filling into a medium bowl to cool.

In a medium bowl, beat the egg whites until soft peaks form. Add the confectioners sugar and vanilla and continue to beat until the egg whites are stiff and glossy.

In a small saucepan bring the corn syrup to a boil and cook until it reaches 239 on a candy thermometer (soft ball stage) or until a drop spooned into ice water forms a soft ball.

With an electric mixer on high, pour the corn syrup in a slow thin stream into the egg whites, continue to beat until the icing is smooth, thick and cooled.

To assemble, cut each cake in half horizontally, creating 4 layers. Place one layer, cut side up, on an inverted cake dish and spread 1/3 of the filling over the layer. Repeat with remaining 2 layers and filling, and place the fourth layer of cake on top.

Smooth the icing over the top and sides of the cake with a spatula, Sprinkle generously with the coconut to cover both sides and top.

 

Yields

8-10 servings

 

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