My grandmother made the best coconut cake. She always shaved "fresh" coconut by hand and use white cake. Very yummy.
This is a classic Christmas white cake in every way, with three golden yellow layers and a fluffy seven-minute frosting. The homemade lemon filling is a quick and easy stovetop stir-together that can also be used to fill tart shells.
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Bake: 20 Minutes
- 1 cup unsalted 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
- 1/8 teaspoon salt
- Lemon Filling
- Fluffy White Frosting
- 1 cup flaked coconut
- Garnishes: fresh cranberries, fresh boxwood sprigs
- 1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
- 2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.
- 3. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
- 4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- 5. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
- Note: Boxwood is poisonous if ingested. If boxwood sprigs are used as garnish, cut small circle of heavy-duty plastic wrap, and position in center of cake before arranging sprigs and cranberries on top of cake. Remove garnish before serving.
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