Lemon Coconut Cake

Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. This is the best Lemon Coconut Cake I’ve ever eaten.

Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. This is the best Lemon Coconut Cake I've ever eaten.

Ingredients
For the cake

• 1 cup 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
• Lemon Filling (see below)
• Cream Cheese Frosting (see below)
• 2 cups sweetened flaked coconut
• Lemon filling
• 1 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks, lightly beaten
• 2 teaspoons grated lemon rind
• 1/3 cup fresh lemon juice
• 2 tablespoons butter
• Cream Cheese Frosting
• 1/2 cup butter, softened
• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) package powdered sugar
• 1 teaspoon vanilla extract
• Toasted Coconut
• shredded or flaked coconut

Instructions
For the cake

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended 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 vanilla.
3. ................................

for full recipes please see : stlcooks.com

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