Queen's Coconut Cake with Lemon Filling

ingredients
  • 2 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ can condensed milk
  • ½ can coconut milk
  • Lemon Filling
  • ½ cup butter
  • ½ cup sugar
  • Rind and juice of 2 lemons
  • 2 large eggs, beaten
  • Frosting
  • 1 large carton whipped topping
  • 1 package flaked coconut
directions
  1. Cream butter and sugar.
  2. Add eggs and vanilla extract.
  3. Into creamed mixture, add flour, baking powder, and salt alternately with buttermilk.
  4. Mix well and pour in two greased and floured 9 inch cake pans.
  5. Bake at 350° for 25 to 30 minutes or until knife inserted comes out clean.
  6. Mix condensed milk and coconut milk.
  7. Poke holes in cooled cakes with fork and drizzle mixture into holes.
  8. Lemon Filling
  9. Cook butter, sugar, lemon juice and rind in double boiler.
  10. When butter has melted, add beaten eggs. Cook and stir until thickened.
  11. Set aside.
  12. Assembly
  13. Cover bottom layer of cake with filling.
  14. Top with remaining cake layer and ice with whipped topping.
  15. Sprinkle top and sides with flaked coconut.
  16. Chill and serve.

Serves 8-12

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