Coconut-Filled Lemon Cake
Prep Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12
This is French Toast with a decadent buttery pecan syrup! Yum!
Total Time: 1 hour 5 minutes
Servings: 12
This is French Toast with a decadent buttery pecan syrup! Yum!
Ingredients:
For the Filling
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup confectioners' sugar
1/4 teaspoon coconut flavor
2 cups shredded sweetened coconut
2 tablespoons All-Purpose Flour
For the Cake
16 tablespoons unsalted butter, at room temperature
2 cups sugar
1 teaspoon salt*
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups All-Purpose Flour
1 cup milk, at room temperature
Zest 2 lemons
*Use just 1/2 teaspoon salt if you're using salted butter.
For the Glaze
1/3 cup lemon juice
3/4 cup sugar
For the Filling
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup confectioners' sugar
1/4 teaspoon coconut flavor
2 cups shredded sweetened coconut
2 tablespoons All-Purpose Flour
For the Cake
16 tablespoons unsalted butter, at room temperature
2 cups sugar
1 teaspoon salt*
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups All-Purpose Flour
1 cup milk, at room temperature
Zest 2 lemons
*Use just 1/2 teaspoon salt if you're using salted butter.
For the Glaze
1/3 cup lemon juice
3/4 cup sugar
Directions:
For the Filling
Beat egg whites, cream of tartar and salt in a big bowl until fluffy.
Add confectioners' sugar and beat at high speed until stiff peaks form.
Stir in the coconut flavor.
Toss the coconut in the flour and add to egg white mixture, stirring until thoroughly combined.
Set it aside while you make the cake.
For the Cake
Preheat the oven to 350, then lightly grease a 9" to 10", bundt pan, or a 9" or 10" tube pan.
Beat together butter, sugar and salt, until combined and fluffy.
Add eggs one at a time, beating well and scraping sides and bottom of the bowl.
Add baking powder, then add flour alternately with milk, starting and ending with the flour.
Mix until smooth then stir in the lemon zest.
Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula.
Add enough to cover the bottom and start to come up the sides, save enough to cover the filling.
Distribute the stiff filling on the batter, centering it so it doesn't touch the sides of the pan.
Pat filling down gently.
Dollop the remaining batter on top, then smooth it with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
For the Glaze
Stir together lemon juice and sugar, then set aside.
Remove the cake from the oven and set it on a rack.
After 5 minutes, run a knife around the edge of the pan to loosen and turn the cake out onto a rack.
Poke the hot cake all over with a toothpick.
Stir the glaze and immediately brush it on the hot cake.
Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
Allow the cake to cool completely before slicing. Enjoy!
For the Filling
Beat egg whites, cream of tartar and salt in a big bowl until fluffy.
Add confectioners' sugar and beat at high speed until stiff peaks form.
Stir in the coconut flavor.
Toss the coconut in the flour and add to egg white mixture, stirring until thoroughly combined.
Set it aside while you make the cake.
For the Cake
Preheat the oven to 350, then lightly grease a 9" to 10", bundt pan, or a 9" or 10" tube pan.
Beat together butter, sugar and salt, until combined and fluffy.
Add eggs one at a time, beating well and scraping sides and bottom of the bowl.
Add baking powder, then add flour alternately with milk, starting and ending with the flour.
Mix until smooth then stir in the lemon zest.
Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula.
Add enough to cover the bottom and start to come up the sides, save enough to cover the filling.
Distribute the stiff filling on the batter, centering it so it doesn't touch the sides of the pan.
Pat filling down gently.
Dollop the remaining batter on top, then smooth it with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
For the Glaze
Stir together lemon juice and sugar, then set aside.
Remove the cake from the oven and set it on a rack.
After 5 minutes, run a knife around the edge of the pan to loosen and turn the cake out onto a rack.
Poke the hot cake all over with a toothpick.
Stir the glaze and immediately brush it on the hot cake.
Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
Allow the cake to cool completely before slicing. Enjoy!
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