The tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. It’s no wonder some people think that it is one of the best cakes they’ve ever eaten.
Ingredients
For the cake
For the cake
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
Lemon Filling (see below)
Cream Cheese Frosting (see below)
2 cups sweetened flaked coconut
Lemon filling
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
Lemon Filling (see below)
Cream Cheese Frosting (see below)
2 cups sweetened flaked coconut
Lemon filling
1 cup sugar
1/4 cup cornstarch
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
Cream Cheese Frosting
1/4 cup cornstarch
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Toasted Coconut
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Toasted Coconut
Instructions :
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