Coconut and Lemon Curd Cake

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43211 Based on 10 Reviews

Servings: 8 servings
Prep Time: 25 min
Cook Time: 35 min
Difficulty: Moderate

Ingredients Add to grocery list

For the cake:
Butter, for pans
1 (18 1/4 ounce) box yellow cake mix

For the frosting:
1 1/2 cups sugar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
1 (11-ounce) jar lemon curd
1 lemon, zest finely grated
1 1/2 cups sweetened flaked coconut

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans.

Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a heatproof bowl on the top of a double boiler, being sure that the bottom of the bowl does not touch the water, add the sugar, egg whites, cream of tartar, salt, and water. Beat with an electric mixer for 1 minute. Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes.

In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften. Stir in the lemon zest.

Cut each cake layer in half horizontally. Frost each layer with a layer of curd, frosting and coconut. Top it with another layer of cake and frosting, and repeat with all the layers. Frost the top and sides of the cake and cover with the coconut. Store wrapped in an airtight container in the refrigerator. When ready to serve, remove the cake from the refrigerator and slice. The cake will keep in the refrigerator for 3 to 5 days.

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Reader Comments:

54321

you made a no baakecookie useing graham craker, with a filling between them canyou send it to me. i'v tried to find it on your dessert page and can't.

By wanda leach on May 06, 2012

54321

WHAT IS LEMON CURD IS IT LIKE LEMON PUDDING?

By debby johnson on November 21, 2011

54321

I'm wondering if it would be better to use super fine or even use powder sugar for the icing. I'm going to try it just to see if it would make a difference. Doesn't hurt to experiment.....

By Anonymous on October 30, 2011

54321

I watched her make the icing on her show and it was beat for 1 min then placed over the boiling water and continued to beat (while over the water) for and add'l 6 or so min. I have yet to try it but I hope that helps...

By Anonymous on June 16, 2011

54321

By Anonymous on April 24, 2011

21321

I should have read the comments section...I also had trouble with the frosting. The sugar did not fully dissolve after only 1 minute on the double broiler, and 7min off. It also never formed stiff peaks (and it was not raining out). I still put the 'marshmallow fluff-like' stuff on the cake and it melted off...I called it 'melted snowball cake' or 'droopy drawers cake'! We still ate it and it tasted delicious, but be forewarned against the frosting timing!

By Vivian on April 24, 2011

54321

My goodness this dinner is going to be delicious! Can't wait to visit your restaurant this summer! Thanks for all this wonderful southern cooking!

By Millie on April 04, 2011

54321

looking for a cake recipe that has pecan base and coconut in mix

By kiernan055@aol.com on January 22, 2011

21321

I followed the recipe for the icing but the recipe for 7 min frosting says to beat mix for 1 min then cook over double boiler for 7 min ... per this recipe you beat over boiling water for 2 min then remove from heat and beat another 7 min .. I actually started out according to this recipe but discovered the sugar needs the heat to dissolve so I switched back to the heat for 3 min that was left ... frosting is very runny and grainy .. so please correct the recipe so that others are not disappointed as I am .. My cake is ruined

By Anonymous on October 03, 2010

43211

By Anonymous on September 29, 2010

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