Coconut Layer Cake With Lemon Filling and Marshmallow-Like Frost Recipe #179632
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!
by Artemia
1¾ hours | 1 hour prep
16 large slices
Cake (Makes three 8-inch layer cakes)
- 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
Lemon Filling
- 2 lemons, juice and zest of, grated
- 1 cup sugar
- 2 eggs, beaten
- 2 tablespoons butter, melted
Marshmallow-Like Frosting
- 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)
- 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.
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5 stars