Coconut-Lemon Cake.

Coconut-Lemon Cake

This is a classic in every way with three golden yellow layers and a fluffy, light-as-meringue seven-minute frosting. The flavor profile pairs two seasonal Southern favorites—fresh lemon and coconut. The Lemon Filling is a quick and easy stovetop stir-together that can also be used to fill tart shells.

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
1/8 teaspoon salt
Lemon Filling
Fluffy White Frosting
1 cup flaked coconut
Garnishes: fresh cranberries, fresh boxwood sprigs

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.

2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.

3. Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.

4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

5. Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.

Note: Boxwood is poisonous if ingested. If boxwood sprigs are used as garnish, cut small circle of heavy-duty plastic wrap, and position in center of cake before arranging sprigs and cranberries on top of cake. Remove garnish before serving.


Lemon Filling

1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
1/3 cup fresh lemon juice
2 tablespoons butter

1. Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.

2. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally. Makes 1 & 2/3 cups.


Fluffy White Frosting

1 cup sugar
1 1/2 cups water
2 tablespoons light corn syrup
4 egg whites
1/4 teaspoon cream of tartar

1. Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture reaches soft-ball stage or candy thermometer registers 240°.

2. Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup, beating constantly. Beat until stiff peaks form and frosting is desired consistency. Makes 7 cups.