Coconut Lemon Pudding Cake Food

LEMON COCONUT CAKE

Steps:

• Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
• In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
• Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
• Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
• To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!

LEMON COCONUT PUDDING CAKES

Steps:

• Preheat oven to 350
• Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water 1/2 way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.
• In a small bowl, whisk together the flour and salt.
• In another bowl, beat together the egg yolks and 3/4 C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.
• In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining 1/4 C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.
• Stir 1/4 of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.
• Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.
• After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.
• Sprinkle with powdered sugar before serving.

SIX-LAYER COCONUT CAKE WITH LEMON FILLING

Steps:

• In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

COCONUT-LEMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and flour or spray three 8-inch or two 9-inch round cake pans.
• In large bowl, beat cake mix, gelatin, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 24 to 31 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
• Fill layers and frost side and top of cake with frosting. Sprinkle coconut over top and side. Store loosely covered.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

GUILTLESS LEMON COCONUT CAKE RECIPE - (4.5/5)

Steps:

• Preheat an oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside. In a large bowl, beat together the cake mix, egg whites, water, applesauce, lemon pudding mix and lemon zest with a handheld electric mixer until combined. Portion the batter evenly among the two greased cake pans Bake for approximately 18-20 minutes or until the cakes spring back lightly when touched and a toothpick inserted near the center comes out mostly clean. Allow the cakes to cool in the pan for about 15 minutes before gently inverting them onto wire racks to cool completely. Meanwhile, make your frosting: in the bowl of a stand mixer, combine the coconut pudding mix, powdered sugar and milk. Whisk until the frosting is smooth. Stir in the cream cheese until combined. Then fold in the whipped topping into the mixture. Refrigerate the frosting until ready to serve, or about 1 hour. Place a cake round on a serving platter or cake stand. Top with half of the frosting mixture, spreading it just to about the border -- don't actually spread to the border or else it'll all mush out. Top with the remaining cake Spread the remaining frosting to top of the cake. Generously pat on the shredded coconut to cover the top and sides of the cake. Serve!