Lemon Coconut Cake

Name: Lemon Coconut Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 14
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 Tbsp butter; 296 milliliters flaked coconut; 887 milliliters confectioners sugar; 2 Tbsps cornstarch; 5 egg whites; 2 egg yolks; 473 milliliters all-purpose flour; 3 Tbsps lemon juice; 237 milliliters milk; 1 teaspoon salt; 177 milliliters shortening; 177 milliliters sugar; 1 teaspoon vanilla extract; 79 milliliters water

Lemon Coconut Cake

Lemon Coconut Cake might be just the dessert you are searching for. This recipe serves 14. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 416 calories. Head to the store and pick up baking powder, milk, shortening, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze, Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, and Lemon Coconut Cake are very similar to this recipe.

Instructions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla.

Ingredients you will need

Egg Whites

Shortening

Vanilla

Cream

Sugar

Equipment you will use

Bowl

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.

Ingredients you will need

Baking Powder

Egg Whites

All Purpose Flour

Milk

Salt

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer.

Ingredients you will need

Corn Starch

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer.

Ingredients you will need

Egg Yolk

Equipment you will use

Frying Pan

Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.

Ingredients you will need

Lemon Juice

Butter

In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth.

Ingredients you will need

Powdered Sugar

Shortening

Vanilla

Cream

Water

Equipment you will use

Bowl

Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Ingredients you will need

Coconut

Spread

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1Tbsp

butter 296milliliters

flaked coconut 887milliliters

confectioners' sugar 2Tbsps

cornstarch 5

egg whites 2

egg yolks 473milliliters

all-purpose flour 3Tbsps

lemon juice 237milliliters

milk 1teaspoon

salt 177milliliters

shortening 177milliliters

sugar 1teaspoon

vanilla extract 79milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.