Best 2 Lemon Filled Coconut Cake Recipes
Indulge in a delightful culinary journey with our Lemon-Filled Coconut Cake, a harmonious symphony of flavors and textures that will tantalize your taste buds. This delectable dessert features a moist and fluffy coconut cake base, lovingly enveloped in a luscious lemon filling, and crowned with a delicate coconut frosting. Each bite is an explosion of citrusy brightness, balanced by the sweet richness of coconut. As you explore the depths of this article, you'll uncover a treasure trove of additional recipes that elevate the lemon-coconut duo to new heights. From the zesty Lemon Coconut Bars to the tropical Coconut Lemon Pound Cake, each recipe promises a unique and unforgettable taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-FILLED COCONUT CAKE
One of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! -Jackie Bergenheier, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
LEMON FILLED COCONUT CAKE
Enjoy this wonderful coconut cake made using Betty Crocker® Gluten Free cake mix - a delicious dessert with citrusy twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch round pan with cooking spray (without flour).
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar and 1/4 cup butter with electric mixer on low speed. Stir in coconut extract and 1 tablespoon milk. Gradually beat in just enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread lemon curd; top with 1/2 cup of the coconut. Cover with top layer. Frost top and side of cake with frosting. Sprinkle coconut over top of cake. Refrigerate loosely covered.
Nutrition Facts : Calories 500, Carbohydrate 72 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 50 g, TransFat 1/2 g
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and preheat your oven to 350°F (175°C).
- Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice can have a bitter taste.
- Zest Your Lemons: To get the most flavor out of your lemons, zest them before juicing. This will add a bright, citrusy flavor to your cake.
- Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for a tender, moist cake. Make sure to cream them for at least 2 minutes.
- Adding Eggs: Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Coconut and Flour Mixture: In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add this mixture to the wet ingredients, alternating with the coconut milk. This will help prevent the batter from becoming too thick.
- Baking the Cake: Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- Lemon Filling: While the cake is cooling, make the lemon filling. In a medium saucepan, whisk together the lemon juice, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture has thickened. Remove from heat and stir in the butter and vanilla extract.
- Frosting the Cake: Once the cake is completely cool, frost it with the lemon filling. You can also decorate the cake with additional shredded coconut, lemon zest, or fresh berries.
Conclusion:
This lemon-filled coconut cake is a delicious and refreshing treat that is perfect for any occasion. The combination of tangy lemon and sweet coconut is sure to please everyone. With a few simple tips, you can easily make this cake at home. So gather your ingredients and preheat your oven, and let's get baking!
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