Lemon-Coconut Cake

Name: Lemon-Coconut Cake
Ingredients: 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; 2 cups sweetened flaked coconut; Garnishes: fresh rosemary sprigs, gumdrops

9 ingredients

5 steps

Ingredients

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
2 cups sweetened flaked coconut
Garnishes: fresh rosemary sprigs, gumdrops

Directions

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

Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. 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 Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.