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This recipe came from the Rosie Magazine - August 2001 and Marjorie Johnson submitted it. I make this often and find it has the best flavor and is always a hit at parties.
OLD FASHIONED COCONUT-LEMON CAKE
~Cake~
2-1/4 cups cake flour (not self-rising)
1-1/2 cups sugar
1 TBS + 1/2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, cut into small pieces & softened
1 tsp grated lemon zest
1 tsp vanilla
2 TBS fresh lemon juice
1 cup milk, divided
4 large egg whites
~Lemon filling~
1/2 cup sugar
2 TBS cornstarch
1/8 tsp salt
1/2 cup water
1 large egg yolk
1/4 cup fresh lemon juice
1 TBS unsalted butter
1 tsp grated lemon zest
~Frosting~
3 large egg whites
3/4 cup sugar
3 TBS water
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sweetened flake coconut
Cake Directions:
Coat two 9" round cake pans with cooking spray; line bottoms with parchment or waxed paper rounds; spray paper. Flour pans.
In a large mixer bowl, on low speed, beat flour, sugar, baking powder & salt. Add butter, zest, vanilla, lemon juice & 3/4 cup milk; beat 2 minutes. Add remaining milk & egg whites; beat 2 more minutes, until blended & smooth. Pour into prepared pans. Bake at 350° for 25-30 minutes, or until pick comes out clean. Cool in pans on racks for 10 minutes; remove to rack, remove paper & cool completely.
Filling Directions:
In a medium saucepan, whisk sugar, cornstarch & salt. Whisk in the water, egg yolk & lemon juice. Bring to a boil over medium heat; boil 1 minute or until thick & glossy. Remove saucepan from heat; whisk in butter & lemon zest until butter is melted & blended. Cover surface directly with waxed paper; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
Frosting Directions:
In a large heat-proof bowl, mix all ingredients except extracts & coconut. Using a handheld electric mixer, beat 1 minute, until well blended & foamy. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. On high speed, beat mixture for 10 minutes. Remove from heat; add extracts. On high speed, beat until stiff, shiny peaks form, 7 minutes. Cover cake with frosting; sprinkle with coconut. Serve, or refrigerate up to 1 day.
OLD FASHIONED COCONUT-LEMON CAKE
~Cake~
2-1/4 cups cake flour (not self-rising)
1-1/2 cups sugar
1 TBS + 1/2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, cut into small pieces & softened
1 tsp grated lemon zest
1 tsp vanilla
2 TBS fresh lemon juice
1 cup milk, divided
4 large egg whites
~Lemon filling~
1/2 cup sugar
2 TBS cornstarch
1/8 tsp salt
1/2 cup water
1 large egg yolk
1/4 cup fresh lemon juice
1 TBS unsalted butter
1 tsp grated lemon zest
~Frosting~
3 large egg whites
3/4 cup sugar
3 TBS water
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sweetened flake coconut
Cake Directions:
Coat two 9" round cake pans with cooking spray; line bottoms with parchment or waxed paper rounds; spray paper. Flour pans.
In a large mixer bowl, on low speed, beat flour, sugar, baking powder & salt. Add butter, zest, vanilla, lemon juice & 3/4 cup milk; beat 2 minutes. Add remaining milk & egg whites; beat 2 more minutes, until blended & smooth. Pour into prepared pans. Bake at 350° for 25-30 minutes, or until pick comes out clean. Cool in pans on racks for 10 minutes; remove to rack, remove paper & cool completely.
Filling Directions:
In a medium saucepan, whisk sugar, cornstarch & salt. Whisk in the water, egg yolk & lemon juice. Bring to a boil over medium heat; boil 1 minute or until thick & glossy. Remove saucepan from heat; whisk in butter & lemon zest until butter is melted & blended. Cover surface directly with waxed paper; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
Frosting Directions:
In a large heat-proof bowl, mix all ingredients except extracts & coconut. Using a handheld electric mixer, beat 1 minute, until well blended & foamy. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. On high speed, beat mixture for 10 minutes. Remove from heat; add extracts. On high speed, beat until stiff, shiny peaks form, 7 minutes. Cover cake with frosting; sprinkle with coconut. Serve, or refrigerate up to 1 day.