More Great Recipes: Dessert

Lemon Coconut Cream Cake

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
2 2/3 cups cake flour
4 teaspoons baking powder
1 cup Carnation evaporated milk
1 teaspoon lemon extract
1 cup coconut

Filling Ingredients:
1 15-ounce can Cream of Coconut
1 tablespoon cornstarch
1 1/2 tablespoons lemon juice
2 egg yolks, slightly beaten
1 1/2 cups coconut


In a large mixing bowl cream butter and sugar on medium speed until fluffy.

Add egg yolks, beating until well blended.

Stir together flour and baking powder, add alternately with milk, ending with flour.

Stir in extract and coconut.

Beat egg whites on high speed until stiff; fold into cake dough.

Pour into three greased and floured cake pans.

Bake @ 375º for 20-25 minutes until cake tests done.

Cool in pans 10 minutes.

Remove to wire racks to cool completely.

In the meantime, in a heavy medium saucepan, combine all filling ingredients.

Bring to boil on medium heat, stirring occasionally.

Reduce heat, continue stirring until filling coats spoon, about 5 minutes.

Remove from heat, add coconut. Cool.

Place one cake layer on serving dish, top with 1/3 filling. Repeat for remaining layers.

Serves 10

Note: If desired, cake sides may be frosted with buttercream frosting but is not necessary.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana