Will you have any favorite holiday traditions? Year after year, do you make the same recipes? In my house, I know that we do. But, I still strive to make some nice additions to it, whether it’s a fresh cookie or a fudge flavor. And now, EVERY year, I’ll make this Lemon Coconut Cake recipe. Label my sentences.
The Very Best Internet Recipe From Scratch Lemon Coconut Cake. Layers of white (from scratch) coconut cake with homemade lemon curd and frosting of cream cheese. With more coconut topped all!
Both food blogs are based on cocoa, peppermint, and egg nog recipes at this time of year. I’m having this. I’ve already posted quite a couple of them this season.
FOR THE CAKE:
– 4 large separated eggs.
– 3 Cups.Of all-purpose flour.- 2 Cups.Of sugar.
– 1 Cup.Of soft butter.
– 1 Cup.Of milk.
– 1 Tbsp.Of baking powder.
– 1 Tsp.Of vanilla extract.
FOR THE LEMON FILLING:
– 1 Cup.Of sugar.
– 1/3 Cup.Of fresh lemon juice.
– 1/4 Cup.Of cornstarch.
– 4 beaten egg yolks.
– 2 Tbsp.Of butter.
– 2 Tsp.Of grated lemon rind.
FOR THE CREAM CHEESE FROSTING:
– 1/2 Cup.Of Soft butter.
– 1 medium Pkg.Of soft cream cheese.
– 1 large Pkg.Of powdered sugar.
– 1 Tsp.Of vanilla extract.
– 2 Cups.Of sweetened flaked coconut
– shredded or flaked coconut
INSTRUCTIONS: TO MAKE THE CAKE:
1- Beat the butter until smooth at medium speed with an electric mixer; steadily add the sugar and beat well.
Add the egg yolks, 1 by 1, beating after each addition until blended.
2- Combine the cake flour and baking powder, and blend alternately with the milk in the butter mixture, starting and finishing with the flour mixture. After each addition, beat at low speed before blended. Stir the vanilla in.
3- Using an electric mixer to beat egg whites at high speed until rigid peaks form, and fold 1/3 of the egg whites into the batter.
Fold the remaining beaten egg whites softly until they are combined.
4- Spoon batter into 3 9-inch round cake pans, greased and floured.
For 18 to 20 minutes, bake at 350 ° or until a wooden pick inserted in the middle comes out clean. Cool for 10 minutes in pans on wire racks; detach from the pans and cool entirely on wire racks.
5- Lemon Filling Distributed between layers. Spread the top and sides of the cake with Cream Cheese Frosting.
Sprinkle the toasted coconut on top and spread the lemon on top.
– TO MAKE THE LEMON FILLING:
1- Remove the zest of 3 lemons, taking care to avoid the white pit.
In a food processor fitted with a steel blade, bring the zest in.
2- Add the sugar and process until the sugar is very finely minced with the zest. Cream the butter and beat the mixture with the sugar and lemon.
3- Add the eggs, 1 at a time, then add the lemon juice, cornstarch, and salt. Until mixed, blend.
4- Pour the mixture into a 2-quart saucepan and steam until thickened approximately 10 minutes over low heat, stirring continuously.
At around 170 degrees F, or just below a boil, the lemon curd can thicken. Remove from heat and put it aside to cool.
– TO MAKE A FROSTING WITH CREAM CHEESE:
1- Beat butter and cream cheese at a medium pace with an electric blender until smooth.
2- Gradually add powdered sugar, beat at low speed until blended; stir in vanilla.
– THE TOASTED COCONUT:
1- First, heat the oven to 350°F.
2- Spread the coconut on a baking sheet covered with Parchment paper in a single layer.
3- Place the coconut in the oven. Check it out after only 2 minutes. Continue inspecting every minute until the coconut is the color you like.
We like ours toasted in the corners, but still white in the center.
4- Remove it from the oven, and allow it to cool.
Give me ALL the sweets of coconut. Perhaps because it looks like fuzzy soft snow? Or maybe because it’s the most amazing thing you’ve ever eaten when added to the top of this beautiful Lemon Coconut Cake.