Six-Layer Coconut Cake With Lemon Filling Recipe

Name: Six-Layer Coconut Cake With Lemon Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups cold whole milk; 2 packages (3.4 ounces each) instant lemon pudding mix; 1 teaspoon grated lemon zest; 6 large egg whites; 1 cup butter, softened; 3 cups sugar; 3 teaspoons vanilla extract; 4 cups cake flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups buttermilk; 1 cup sugar; 2 large egg whites, room temperature; 1/2 cup water; 1/4 teaspoon salt; 1/8 teaspoon cream of tartar; 1/4 teaspoon vanilla extract; 2 cups sweetened shredded coconut

Servings: persons

3-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 teaspoon grated lemon zest
6 large egg whites
1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup sugar
2 large egg whites, room temperature
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

1
In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour.
2
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350u00b0. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper.
3
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
4
Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5
For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160u00b0, about 12 minutes.
6
Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
7
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

2805

kcal

Calories

161

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3-1/2 cups cold whole milk, 2 packages (3.4 ounces each) instant lemon pudding mix, 1 teaspoon grated lemon zest, 6 large egg whites, and more.

Yes, Six-Layer Coconut Cake With Lemon Filling 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.

That's it — enjoy your meal!

Six-Layer Coconut Cake With Lemon Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions