Coconut and Lemon Curd Cake

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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





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:


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



By debby johnson on November 21, 2011


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


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


By Anonymous on April 24, 2011


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


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

By on January 22, 2011


By Anonymous on September 29, 2010

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