This one was a big hit at my Relay For Life Bakesale!
Lemon Coconut Cake
It's actually a white layer cake with lemon filling and a coconut frosting........
Prepare a white cake mix in two 9 inch round pans according to package directions. Let Cool.
Lemon Filling: 1 cup sugar 1/4 cup cornstarch 1 cup water 4 beaten egg yolks 1/3 cup lemon juice 2 T butter.
Combine sugar, cornstarch and water in a pan. (I mixed the cornstarch in a couple teaspoons water before adding to prevent lumps.) Bring to a boil. Cook and stir one to two minutes longer until thickened and bubbly. Remove from heat. Stir a small amount of the hot mixture into the egg yolks, return all to the pan and stir constantly. Bring to a gentle boil. Cook and stir two minutes longer. Remove from the heat. Gently stir in lemon juice and butter. Cool to room temperature without stirring.
Frosting: 1 1/2 cups sugar 2 egg whites 1/3 cup water 1/4 teaspoon cream of tartar 1 t coconut extract 3 cups good quality flaked coconut
In a saucepan combine sugar, egg whites, water and cream of tartar. With a mixer, beat on low for one minute. Continue beating on low, over low heat until frosting reaches 160 degrees, about ten minutes.
Transfer to a medium bowl. Add coconut extract. Beat on high until stiff peaks form, about seven minutes.
Put cooled filling between two layers of cooled white cake. Frost cake and sprinkle with coconut. Store in refrigerator until ready to serve.
