Sunday, October 7, 2012

Lemon Coconut Cake

I made this for a work party, and it turned out really yummy. Two of my coworkers said they dreamed about it afterwards. Definitely on the "keep this recipe" list.

Lemon Coconut Cake

Ingredients for cake:
one Duncan Hines Lemon Supreme cake mix
1-1/3 cups water
1/3 cup vegetable oil
3 large eggs

Ingredients for lemon filling:
2 tablespoons cornstarch
1/4 cup water
2 eggs
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1-1/4 cup sugar
3/4 cup water
6 tablespoons butter
shredded coconut (optional)

Ingredients for icing:
1/2 cup butter
2 cups powdered sugar
1/2 teaspoon zest
5 tablespoons lemon juice
about two cups shredded coconut

Bake the cake according to package directions. However, if you want to torte it into three layers as I did, you can either bake it in three eight-inch cake pans or use one 8x3-inch cake pan. I used an 8x3-inch cake pan that Wilton makes. The cake took about 55 minutes to bake, and then I used my cake leveler to split it into three layers.

As your cake cools, make the lemon filling. In a small bowl, blend two tablespoons cornstarch with 1/4 cup water until the cornstarch is dissolved. Whisk in 2 eggs until blended. Set aside.

In a medium saucepan, combine 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1-1/4 cup sugar, 3/4 cup water, and 6 tablespoons butter. Bring to a boil. Whisk in the egg and cornstarch mixture and return to a boil. Continue whisking and boiling until mixture is thick. Remove from heat and cover with plastic wrap.

At this point, your cake should be cool enough to cut into layers if you chose to use the 8x3-inch pan instead of three separate eight-inch pans. When the filling has cooled, spread half of it onto the bottom layer. Sprinkle with some shredded coconut, if desired. 

 Place the middle layer on top, and spread it with the second half of the filling and more coconut. Add the final layer of cake on top.

To make the icing, beat 1/2 cup butter until smooth. Add two cups of powdered sugar, 1/2 teaspoon lemon zest and 5 tablespoons lemon juice. Beat until smooth. Ice the cake and cover with a layer of shredded coconut.

No comments:

Post a Comment