3rd Place: Heavenly Layered Cake

LEMON-COCONUT CAKE: Made by Sue Crump

1 cup butter, softened
2 cups sugar
4 large eggs, separated                                      
3 cups all-purpose flour
1 tbsp baking powder
1 cup milk
1 tsp. vanilla
2 tsp. lemon zest
Lemon filling
cream cheese frosting
2 cups flaked coconut 

-Beat butter until fluffy; gradually add sugar, beat well. Add egg yolks 1 at a time beating after each.- Combine flour and baking powder add butter mixture, Alternately with milk, beginning and ending with flour mixture. Stir in vanilla 1 cup coconut & 2 tsp lemon zest.- Beat egg whites at high speed until soft peaks. Put 1/3 of mixture into batter. Fold remaining egg whites. Spoon into 3 greased and floured 9” cake pans.
– Bake at 350 degrees for 18-20 minutes. Cook on wire racks for 10 minutes. Remove pans and cool completely.
– Spread lemon filling between layers. Frost top and sides of cake, sprinkle with remaining coconut.

Lemon Filling 
1 cup sugar
1/4 cup cornstarch
4 egg yolks, beaten
2 tsp lemon zest
1/3 cup fresh lemon juice

1. Combine sugar and cornstarch in a medium sauce pan. Whisk in 1 cup boiling water. Whisk constantly (about 2 minutes) Add 1 egg yolk at hot mixture constantly, Add 3 egg yolks, mix in lemon zest and juice.

2 Cook, whisk constantly, remove from heat whisk in butter, cook completely.

Cream Cheese Icing:
1/2 cup butter
8 oz. cream cheese
16 oz. powdered sugar
1 tsp. vanilla
Beat butter and cream cheese until creamy. Add powdered
sugar, beat until well blended. Sprinkle remaining coconut top and side.

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