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Lemon Coconut Cake With Lemon Curd Filling

RosalieServing's picture
Ingredients
  Cake flour mix 18 1⁄4 Ounce (for the lemon cake batter, Duncan Hines Brand)
  Instant chocolate pudding mix 3 1⁄2 Ounce (for the lemon cake batter, Jello Brand)
  Egg 3 , beaten (for the lemon cake batter)
  Lemon peel 1 Tablespoon (for the lemon cake batter)
  Water 1 1⁄3 Cup (21.33 tbs) (for the lemon cake batter)
  Olive oil 1⁄2 Cup (8 tbs) (for the lemon cake batter)
  Lime juice 1⁄2 Cup (8 tbs) (for the lemon cake batter)
  Butter extract 1 Teaspoon (for the lemon cake batter)
  Lemon extract 1 Teaspoon (for the lemon cake batter)
  Coconut 1⁄2 Cup (8 tbs), grated
  Egg 3 , beaten (For the lemon curd filling)
  Lemon peel 1 Tablespoon (For the lemon curd filling)
  Sugar 3⁄4 Cup (12 tbs) (For the lemon curd filling)
  Lime juice 1⁄3 Cup (5.33 tbs) (For the lemon curd filling)
  Butter 6 Tablespoon (Leveled) (For the lemon curd filling)
  Sugar 5 Cup (80 tbs), powdered (For the cream frosting)
  Cream cheese 16 Ounce (For the cream frosting)
  Butter 1⁄2 Cup (8 tbs) (For the cream frosting)
  Lime juice/Lime juice 1⁄4 Cup (4 tbs) (For the cream frosting)
  Vanilla essece 1⁄2 Teaspoon (For the cream frosting)
Directions

GETTING READY
1. Grease and dust flour in the 9 inch cake pan.
2. Preheat the oven to 350 degree F.

MAKING
THE LEMON CAKE:
3.In a large mixing bowl add all the ingredients together.
4.Blend the mixture on low speed till you get a smooth consistency.
5.Pour the batter into the greased cake pan and bake in the preheated oven at 350 degree F for 28-30 minutes.
6.Use the left over batter to make cup cakes.
7.Once the cake is cooked let it cool on the racks.

MAKING OF LEMON CURD FILLING
8.In a mixing bowl add all the ingredients and cook over a double broiler for 8 minute.
9.Once lemon curd is cooked add butter and let it melt.

MAKING OF CREAM FROSTING
10.In a mixing bowl add all the ingredient mentioned for the cream frosting and whisk it till it forms a peak consistency.

FINALIZING
11.Place 2 layers of the cake one on top of the other.
12.Between the 2 layers fill the lemon curd filling.
13.Follow the same procedure for the third layer as well
14.Once done put the cream frosting on the entire cake and cover the cake with the frosting.
15.Sprinkle grated coconut all over the cake and top it with cherries for garnish.

SERVING
16.You can serve the cake during tea time or at the end of the meal.

NOTE
Do not waste the left over batter. You can make small cup cakes at least 15 of them.

Things You Will Need
Muffin Tin

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon
Preparation Time: 
90 Minutes
Cook Time: 
50 Minutes
Ready In: 
140 Minutes
Servings: 
8

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