GUILTLESS LEMON COCONUT CAKE RECIPE - (4.5/5)
Provided by á-24577
Number Of Ingredients 12
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!
SOUTHERN LIVING'S LEMON COCONUT CAKE
Make and share this Southern Living's Lemon Coconut Cake recipe from Food.com.
Provided by Vicki in CT
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
- Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
- Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
- Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
- Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
- For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
- For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.
Nutrition Facts : Calories 888.7, Fat 41.3, SaturatedFat 26.4, Cholesterol 230.2, Sodium 402.2, Carbohydrate 124.1, Fiber 1.6, Sugar 94.2, Protein 9.1
LEMON COCONUT CAKE
Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy!
Provided by Diana Adcock
Categories Breakfast
Time 50m
Yield 12 pieces
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 9x13 baking pan and set aside.
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat in the coconut and egg yolks.
- Combine the baking powder and flour in a small bowl.
- Add to egg mixture in 3 batches, alternating with the milk.
- Pour into the prepared baking pan and bake for 25 minutes.
- Test with a toothpick and if done remove from oven.
- Set on a wire rack to cool.
- Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
- Heat and stir for 5 minutes until thickened.
- Pour onto warm cake.
- Sprinkle 1/2 of the coconut on top of the filling.
- Beat the whites in a medium bowl until soft peaks form.
- Gradually beat in sugar until dissolved.
- Spread over coconut layer.
- Sprinkle second amount of coconut over top.
- Bake for 12 minutes or until the coconut and whites are lightly browned.
- Cool on the wire rack for 15 minutes.
- Place in the fridge for 1 hour or better yet all day or overnight.
- Cut when cooled.
Nutrition Facts : Calories 456.2, Fat 25, SaturatedFat 16.9, Cholesterol 126, Sodium 241.3, Carbohydrate 55.2, Fiber 2.2, Sugar 38.8, Protein 5.8
JUNIOR'S LEMON COCONUT CAKE
Make and share this Junior's Lemon Coconut Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- Make the sponge cake the day before or morning you will serve cake.
- Preheat oven to 350°F Butter two 9-inch layer cake pans and line the bottoms with wax paper.
- Sift the flour, salt and baking powder together and set aside. Beat egg yolks in a large bowl with and electric mixer on high for 5 minutes. With mixer running, gradually add 3/4 cup sugar and beat until thick and light yellow, about 5 minutes. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir in by hand until no white remains. Then blend in butter stirring until it no longer looks separated. In a clean bowl, beat egg whites with cream of tartar on high until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1 cup of whites into batter, then gently fold remaining whites inches Divide batter evenly between pans and bake until layers spring back when lightly touched, about 25 minutes. Let cool on rack 30 minutes, then turn out of pans. Peel of paper and let cool completely (at least 4 hours).
- Prepare the Lemon Filling 2 hours before serving.
- Mix sugar, cornstarch and salt together in large saucepan. Gradually pour in the water, whisking to prevent lumps. Cook over medium heat until mixture thickens. Remove from heat. Meanwhile beat yolks with electric mixer on high, until thick and light. Mix a little hot starch mixture into eggs to warm, then pour eggs into pan. Cook over low heat, whisking, just until hot and edges are just starting to cook. Be very careful not to overcook or it will separate. Remove from heat and whisk in juice, rind, butter, vanilla and lemon extract. Refrigerate until cool to touch, but not chilled and set - should still be spreadable.
- Sift sugar and salt together and set aside. Cream butter and margarine together in large bowl with mixer on high for 3 minutes. With mixer still running, beat in corn syrup and vanilla. Reduce mixer to low and beat in sugar in two additions. Blend in cream until spreading consistency is reached, using a little extra if necessary.
- Set 1 cup aside in a pastry bag fitted with a medium star tip.
- To assemble:.
- Split each cake layer to make 4 layers. Spread first layer with about 1/5 frosting, then 1/4 lemon filling. Repeat with second and third layers. Top with last layer. Frost sides of cake, then pat with coconut, reserving about 1/4 cup. Frost top of cake with remaining frosting and then spread with remaining filling. Sprinkle with 1/4 cup coconut. Using pastry bag, pipe scrolls of frosting along top edge of cake and large rosette in center.
- Keep refrigerated.
Nutrition Facts : Calories 1169.2, Fat 55, SaturatedFat 30.4, Cholesterol 365.2, Sodium 579.2, Carbohydrate 163.4, Fiber 1, Sugar 141.2, Protein 9
LEMON COCONUT CAKE
Got this fab recipe from a friend. Nice tasting cake without the icing. Be warned the icing is very lemony - a must for lemon lovers.
Provided by Ivana
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cake ingredients until well combined.
- Transfer mixture into a well greased cake tin (20cm diameter).
- I like to use a spring form cake tin.
- Bake in oven 170 C for 40 mins or until tested done.
- Turn out onto a cake rack and ice when cool.
- For the Icing: Mix icing ingredients together till combined.
Nutrition Facts : Calories 4370.7, Fat 189.1, SaturatedFat 132.4, Cholesterol 725.9, Sodium 407.8, Carbohydrate 647.3, Fiber 22, Sugar 462.7, Protein 48.8
COCONUT LEMON CAKE
This is the best cake I have ever had. I fixed it for Thanksgiving last year when I went to a neighbors house for the day. I am going to her house Easter tomorrow and she asked me to make it again. I guess it was a hit. It came from Southern Living Magazine October 2007
Provided by Gone Fishin
Categories Dessert
Time 1h10m
Yield 3 9 inch round cakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
- Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
- Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
- Lemon Filling.
- Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
- Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
- Yield 1 2/3 cup.
- Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.
Nutrition Facts : Calories 886.7, Fat 41.1, SaturatedFat 26.3, Cholesterol 223.2, Sodium 295, Carbohydrate 124, Fiber 1.6, Sugar 94.2, Protein 9
COCONUT LAYER CAKE
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting(Recipe #43686). From Bon Appetit.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
- Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
- Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
- Beat in egg yolks and vanilla extract.
- On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
- Fold beaten egg whites into batter.
- Divide cake batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 45 minutes.
- Cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes.
- Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate.
- Spread 1 cup Cream Cheese Frosting over cake layer.
- Sprinkle 1 cup sweetened shredded coconut over.
- Top with second cake layer.
- Spread remaining frosting over top and sides of cake.
- Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
- (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
- Makes 10 servings.
Nutrition Facts : Calories 755.2, Fat 38.9, SaturatedFat 28.8, Cholesterol 124.2, Sodium 396.8, Carbohydrate 96.2, Fiber 2.7, Sugar 67.6, Protein 8.5
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LEMON COCONUT CAKE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Dessert
- Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a deep 20 cm (8 inch) round cake tin and line with baking paper.
- Sift the flour into a large bowl and add the coconut, lemon rind, sugar, butter, eggs and milk. Mix well with a wooden spoon until smooth. Pour into the tin and smooth the surface. Bake for 40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.
- For the coconut icing, combine the icing sugar and coconut in a bowl, then add the lemon rind and enough lemon juice to make a stiff but spreadable icing. Spread the icing over the cold cake.
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