This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese frosting.
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
2 cups sweetened flaked coconut
Garnishes: fresh rosemary sprigs, gumdrops
How to Make It
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
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 vanilla.
Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
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.
Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.
I made this cake at Christmas and plan to make it again this Easter. Everyone raved about it and said it was the best cake ever. It takes a little work and a little time, but the payoff is definitely worth it
WORST CAKE EVER - there is no possible way that there needs to be 3 cups of flour for the cake. I had a bad feeling but followed the directions and there was so many dry ingredients that even when I added the eggs and milk and egg whites the batter seemed like glue.
It came out like a pancake.
There goes a lot of expensive ingredients and a lot of time. I am disgusted, and will not use the site again.
This is a beautiful cake which I have made several times since finding the recipe in Southern Living magazine. The flavors of the lemon filling, cake, cream cheese frosting, and coconut go so well together. It is time consuming to make, but well worth the extra effort. I follow the recipe exactly, and observe the baking time carefully until the cake is just done. Thank you for a great recipe.
At first I thought hmm lemon filling and cream cheese frosting... I don't doubt any longer. The fresh tanginess of the lemon filling cuts through the richness of the cream cheese frosting. It actually makes a great combination. The coconut adds another layer of delicious taste.
This cake is moist and I like the lemon to coconut ratio. I increased the cream cheese in the frosting as I find this recipe to be too sweet. I will make this cake again but only for a special occasion. I would also recomment this to anyone looking for a lemon-coconut cake. I would also advise them to carefully follow the directions.
I have an annual Christmas party and people fight over this cake. I follow the recipe to the letter and it comes out perfectly every time. It really is one of the best cakes I have made. It is time consuming but not difficult, but people always seem amazed by my baking skills because of this recipe!