+ingredients
+for the cake
°1 cup soft butter
°2 cups of sugar
°4 large eggs, separated
°3 cups of all-purpose flour
°1 tablespoon baking powder
°1 cup of milk
°1 teaspoon vanilla
+lemon filling (see below)
+Cream Cheese Frosting
°2 cups grated sweetened coconut
°Lemon filling
°1 cup of sugar
°1/4 cup cornstarch
°4 egg yolks, slightly beaten
°2 teaspoons of grated lemon peel
°1/3 cup fresh lemon juice
°2 tablespoons of butter
+cream cheese frosting
°1/2 cup soft butter
°1 pack soft cream cheese
°1 package (16 ounces) powdered sugar
°1 teaspoon vanilla
°toasted coconut
°shredded or peeled coconut
+Lemon filling
°1 cup of sugar
°1/4 cup cornstarch
°4 egg yolks, slightly beaten
°1 package (16 ounces) powdered sugar
°1 teaspoon vanilla
°toasted coconut
°shredded or peeled coconut
*Instructions
for the cake
Beat the butter on medium speed with an electric mixer until fluffy. Gradually adding sugar, beating well. Add the egg yolks, 1 at a time, beating until blended after each addition.
Blend flour also baking powder. Adding to butter mixture alternating with milk, begin and ending with flour mix. Beating on low speed until blended after every addition. Adding vanilla.
Beat egg whites at high speed with an electric mixer until stiff peaks form; Add a third of the egg whites to the mixture. Gently add remaining beaten egg whites until blended. Pour the mixture into 3 buttered and floured 3 9-inch round cake pans.
Bake at 350° for 18 to 20 minutes or until a wooden block inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; Remove from pans, and cool completely on wire racks.
Spread the lemon filling between the layers. Spread the cream cheese on top and sides of the cake. Sprinkle with toasted coconut and top with lemon. Decorate it as desired.
Lemon filling
Remove the zest from 3 lemons, being careful to avoid the white pulp.
Putting zest into the food processor fitted with steel blade. Add the sugar and beat until the crust is very finely incorporated into the sugar. Beat the butter and whisk into the sugar and lemon mixture. Add eggs 1 at a time, then add lemon juice, salt, and cornstarch. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over moderate heat until thickened (about 10 minutes), stirring frequently. The lemon curd will thicken at about 170 degrees Fahrenheit, or just below a boil. Remove from heat and cool or refrigerate.
cream cheese frosting
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating on low speed just until blended; Add vanilla.
toasted coconut
Preheat the oven to 350 degrees Fahrenheit.
Spread the coconut in a single layer on a baking sheet. (cover with parchment paper)
Put the coconut in the oven. Check after about two minutes. Keep checking every minute until the coconut is the desired color. We like our toast on the edges, but still white in the middle.
Take it out of the oven. Let it cool.
Enjoy!!
