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Coconut-Lemon Cake Recipe

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This recipe for Coconut-Lemon Cake, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Webb Hayes
Added: Friday, April 3, 2009


1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 teaspoon vanilla
1 teaspoon coconut extract
3 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
2 (10 oz) jars lemon curd
1 bag of sweetened, flaked coconut for garnish

Coconut-cream frosting
3/4 cups butter, softened
1/4 cup coconut milk
1 teaspoon coconut extract
7 cups confectioners sugar

Preheat oven to 350. Grease and flour 3 (9 inch) cake pans. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla and coconut extracts.
In a medium bowl, combine flour, baking powder, baking soda, and salt; sift twice. Gradually add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. In another bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold into butter mixture. Spoon mixture into prepared pans. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread l jar lemon curd evenly between cake layers. Spread frosting on top and sides of cake. Garnish sides of cake with coconut. Spread remaining jar of lemon curd on top of cake.

In a large bowl, beat butter, coconut milk, and coconut extract at medium speed with an electric mixer until creamy. Gradually add confectioners' sugar beating until smooth.

Personal Notes:
Personal Notes:
I made this cake for Mom's (LaGene's) 85th birthday this past Christmas.




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