Lemon Coconut Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1/2 cup butter, at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks, reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs, beaten
• 1/2 cup butter, at room temp
• 1 cup shredded coconut, divided
• 3 egg whites
• 1/4 cup granulated sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter a 9x13 baking pan and set aside.
• 3 in a large bowl cream together the butter and sugar until light and fluffy.
• 4 beat in the coconut and egg yolks.
• 5 combine the baking powder and flour in a small bowl.
• 6 add to egg mixture in 3 batches, alternating with the milk.
• 7 pour into the prepared baking pan and bake for 25 minutes.
• 8 test with a toothpick and if done remove from oven.
• 9 set on a wire rack to cool.
• 10 combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• 11 heat and stir for 5 minutes until thickened.
• 12 pour onto warm cake.
• 13 sprinkle 1/2 of the coconut on top of the filling.
• 14 beat the whites in a medium bowl until soft peaks form.
• 15 gradually beat in sugar until dissolved.
• 16 spread over coconut layer.
• 17 sprinkle second amount of coconut over top.
• 18 bake for 12 minutes or until the coconut and whites are lightly browned.
• 19 cool on the wire rack for 15 minutes.
• 20 place in the fridge for 1 hour or better yet all day or overnight.
• 21 cut when cooled.