Lemony Coconut Cake
 
 
Lemony Coconut Cake
Recipe By:
Ingredients
  • 1 c. butter, softened
  • 2 c. sugar
  • 4 large eggs, separated
  • 3 c. flour
  • 1 T. baking powder
  • 1 c. milk
  • 1 t. vanilla
  • ⅛ t. salt
  • Lemon Filling (store bought or homemade)
  • Fluffy White frosting (store bought or homemade)
  • Fresh cranberries, boxwood sprigs, garnish
Instructions
  1. Beat butter with electric mixer until fluffy.
  2. Gradually add sugar, beating well.
  3. Add yolks, one at a time, beating after each addition.
  4. Combine flour and baking powder, add to butter mixture alternately with milk and ending with flour mixture. Beat at low speed until blended after each addition.
  5. Stir in 1 t. vanilla.
  6. Beat egg whites and salt at high speed with electric mixer until stiff peaks form.
  7. Stir about ⅓ of egg whites into batter. Fold in remaining egg whites.
  8. Spoon batter into 3 greased and floured 9” round cake pans.
  9. Bake 350 for 18-20 minutes or until wooden pick inserted in center comes out clean.
  10. Cool in pans for 10 minutes and then remove from pans and cool completely on wire racks.
  11. Spread lemon filling between layers.
  12. Spread white frosting on sides and top of cake.
  13. Sprinkle top and sides with coconut.
  14. Garnish if desired.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/lemony-coconut-cake/