COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST

Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost image

I LOVE this recipe so much.. make it for a party or birthday when you want to WOW your guests. I hope that you enjoy making this, I know I did!! Not a beginner recipe but a great one to have your kids assist you with the filling or frosting! Originally found in "The Summer Book" by Susan Branch. Make sure you have a double boiler for the filling and a candy thermometer for the frosting! NOTE: I made four 8" layer cakes by doubling the recipe, rather than using one batch to make three 8" layer cakes. Be generous!

Provided by Artemia

Categories Dessert

Time 1h40m

Yield 16 large slices

Number Of Ingredients 20

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Ingredients

6 tablespoons butter, room temperature
1 1/2 cups sugar
3 large egg yolks
3 egg whites, stiffly beaten
2 1/4 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
2 lemons, juice and zest of, grated
1 cup sugar
2 eggs, beaten
2 tablespoons butter, melted
1/3 cup water
1 cup sugar
1/8 teaspoon cream of tartar
1 pinch salt
2 egg whites, stiffly beaten
1 teaspoon vanilla
7 ounces sweetened coconut (approximately)

Steps:

To Make The Cake:.
Preheat oven to 350°.
If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
Cream butter and sugar.
Add egg tolks and beat until thick and lemon colored.
With a fork, mix together dry ingredients.
Add dry ingredients alternately with the milk.
Stir in vanilla.
Fold in stiffly beaten egg whites.
Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
Bake at 350° for 20 minutes.
Cool completely and remove from pans.
Freeze if time permits.
Before filling and frosting, cut off rough edges of cake with sharp scissors.
To Make The Lemon Filling:.
When grating rind take special care to not get the bitter white part.
Put all ingredients in a double boiler.
Stir over simmering water until thickened (approximately 15-20 minutes).
Chill.
To Make The Marshmallow-Like Frosting:.
Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
Meanwhile, beat egg whites until stiff.
Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
To Assemble: Remove cake layers from freezer.
Spread the chilled filling between the layers, trying to not let much of it get out the sides.
Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
If the cake slips around, gently slide it back straight.
Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
Can be refrigerated.