Island Coconut Cake Recipe

Name: Island Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1/2 cup oil; 4 eggs, separated; 1 teaspoon lemon rind, grated; 1 teaspoon vanilla; 1/2 cup water; 3/4 cup sugar; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; CUSTARD FILLING; 2 cups milk; 3/4 cup sugar; 1 teaspoon vanilla; 1/2 teaspoon lemon rind; 2 1/2 tablespoons cornstarch; 2 tablespoons cold milk or 2 tablespoons coconut milk; 2 eggs, beaten; WHIPPED CREAM; 1 cup whipping cream, whipped; 1/2 teaspoon vanilla; 3 tablespoons powdered sugar; 2 cups angel flake coconut, toasted

Servings: persons

CAKE
1/2 cup oil
4 eggs, separated
1 teaspoon lemon rind, grated
1 teaspoon vanilla
1/2 cup water
3/4 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
CUSTARD FILLING
2 cups milk
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon rind
2 1/2 tablespoons cornstarch
2 tablespoons cold milk or 2 tablespoons coconut milk
2 eggs, beaten
WHIPPED CREAM
1 cup whipping cream, whipped
1/2 teaspoon vanilla
3 tablespoons powdered sugar
2 cups angel flake coconut, toasted

1
CAKE:
2
Preheat oven to 325u00b0F.
3
In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
4
In a separate bowl, combine sugar, flour, baking powder and salt.
5
Add the dry mixture to the liquid ingredients and mix until smooth.
6
Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
7
Bake for 40-45 minutes or until cake is done.
8
Remove cake cool then cut into three layers.
9
CUSTARD FILLING:
10
In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
11
In a small bowl combine cornstarch with milk and eggs.
12
Add 1/2 cup of hot milk mixture to cornstarch mixture.
13
Slowly add remaining mixture into hot milk, let cool.
14
Spread custard between cake layers.
15
WHIPPED CREAM:
16
In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
17
Frost top and sides of cake with the whipped cream.
18
Sprinkle entire cake with the toasted coconut and chill before serving.

1254

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CAKE, 1/2 cup oil, 4 eggs, separated, 1 teaspoon lemon rind, grated, and more.

Yes, Island Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Island Coconut Cake

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