Rating: 4 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5

This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese frosting.

Recipe by Southern Living December 2006

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Credit: Oxmoor House

Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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