Coconut Cake With Lemon Filling

Coconut Cake with Lemon Filling


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Lemon filling (recipe follows)
  • Frosting (recipe follows)
  • Flaked coconut

 Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 3 greased and floured 8-inch round cakepans, Bake at 350 degrees F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.

 Lemon Filling:

  • ½ cup butter
  • ½ cup sugar
  • ¼ cup grated lemon rind
  • 1/3 cup plus 1 teaspoon fresh Lemon juice
  • 2 eggs, beaten

 Combine first 4 ingredients in top of a double boiler; bringing water to a boil. Reduce heat to low; cook until butter melts, stirring occasionally. Add eggs; cook until thickened. Let cool completely. Yield: 1 ¼ cups


  • 2 cups sugar
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 cup water
  • 3 egg whites
  • 2 tsp. vanilla extract

 Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to hard ball stage (250 to 268 degrees F). Beat egg whites (at room temperature) until soft peaks form. Continue to beat, slowly adding syrup mixture. Add vanilla; beat until stiff peaks form. Yield: 3 ¼ cups

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.