Lemon Coconut Cake Recipe

Name: Lemon Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 egg whites; 3/4 cup shortening; 1-1/2 cups sugar; 1-1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 3/4 cup sugar; 2 tablespoons cornstarch; Dash salt; 3/4 cup cold water; 2 egg yolks; 3 tablespoons lemon juice; 1 tablespoon butter; 3/4 cup shortening; 3-3/4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/3 cup water; 1-1/4 cups sweetened shredded coconut

Servings: persons

5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups sweetened shredded coconut

1
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large 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 350u00b0 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 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.

1173

kcal

Calories

Fat

201

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 20 ingredients. The key ingredients include: 5 egg whites, 3/4 cup shortening, 1-1/2 cups sugar, 1-1/2 teaspoons vanilla extract, and more.

Yes, Lemon 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.

Lemon Coconut Cake

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