I bet this cake would be excellent using orange filling. I think I shall try that the next time I make it. What other filling flavors do you think would work well in place of lemon? Let me know in the comments! It’s always fun hearing from you and reading your feedback. I think this cake is almost too pretty to eat. Seriously, if you are looking for a lovely dessert to take to a spring or summer event, consider making coconut lemon layer cake.
You’ll be the talk of the party (in a good way!).
Ingredients
2 box Duncan Hines lemon supreme cake mix
6 large Eggland’s Best eggs
1/2 c oil
2 1/2 c whole buttermilk
1 c Domino sugar
3 Tbsp Argo cornstarch
1/4 tsp Morton salt
3/4 c water
2 large egg yolks
1/2 c fresh lemon juice
2 Tbsp unsalted butter
3 large egg whites
3/4 c sugar
3 Tbsp water
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1/4 tsp almond extract
11/2 c sweetened flaked coconut
Instructions
Cake
2 lemon supreme cake mix
6 eggs
1/2 cup oil
21/2 cup whole buttermilk
Mix 1 box cake mix with half the ingredients.Then the other half with the second box. Bake as directed on box.
Make 4 round cakes.
Let cool.
Lemon Filling
1 c sugar
3 Tbsp cornstarch
1/4 tsp salt
3/4 c water
2 lg egg yolks
1/2 c fresh lemon juice
2 Tbsp unsalted butter
Whisk sugar, cornstarch and salt together in a saucepan. Whisk in the water, yolks and lemon juice and bring to a boil over medium heat, let boil for 1 minute. At this point, remove from the heat and whisk in the cold butter until smooth. Cover the surface of the sauce with plastic wrap and let cool to room temperature.
Cut each cake in half. Place one of the layers on a serving plate, spread some of the filling, top with another layer, more filling, and another layer then filling until you have distributed the filling.Top with a layer an icing
Frosting
3 lg egg whites
3/4 c sugar
3 Tbsp water
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1/4 tsp almond extract
Using a heat proof bowl, mix all the ingredients except the extracts and the coconut. Beat for 1 minute with an electric mixer. Then place the bowl over a pot with simmering water and make sure it doesn’t touch the water. Beat on high speed until shiny peaks form for about 7 minutes. Remove the bowl from the heat and add the extracts. Beat for another 5 minutes off the heat until the frosting is cool.
Frost the cake with the frosting and top it with the flaked coconuts on top as well as on all sides
I like to decorate it with jelly beans when I fix it for Easter.
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Quick Tip: Serve this cake with vanilla ice cream. Yum!
Thank you White Coat Pink Apron for this great photo.