Lemon-Filled Coconut Cake

Experience the timeless allure of Lemon-Filled Coconut Cake, a cherished recipe that traces its origin back to a luncheon almost 40 years ago. Jackie Bergenheier from Wichita Falls, Texas, was captivated by the delectable flavors of this cake, and her co-worker generously shared the recipe. Ever since that day, Jackie has been baking this delightful treat, and it has remained a resounding success on every occasion.

INGREDIENTS:

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3¼ cups all-purpose flour
• 3¼ teaspoons baking powder
• ¾ teaspoon salt
• 1½ cups 2% milk

FILLING:

• 1 cup sugar
• ¼ cup cornstarch
• 1 cup water
• 4 egg yolks, lightly beaten
• ⅓ cup lemon juice
• 2 tablespoons butter

FROSTING:

• 1½ cups sugar
• 2 egg whites
• ⅓ cup water
• ¼ teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 3 cups flaked coconut

PREPARATIONS:

1. In a large bowl, cream the softened butter and sugar until the mixture becomes light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Combine the all-purpose flour, baking powder, and salt; then add them to the creamed mixture alternately with the milk, beating well after each addition.
2. Divide the batter into three greased and floured 9-inch round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans and transferring them to wire racks to cool completely.
3. For the filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring the mixture to a boil, then cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of the hot mixture into the egg yolks; then return all to the pan, stirring constantly. Bring the mixture to a gentle boil and cook and stir for an additional 2 minutes. Remove from the heat and gently stir in the lemon juice and butter. Allow the filling to cool to room temperature without stirring.
5. Place one cake on a serving plate and spread it with half of the filling. Repeat the layers with the second cake. Finally, place the third cake on top.
6. For the frosting, in a large heavy saucepan, combine the sugar, egg whites, water, and cream of tartar. With a portable mixer, beat the mixture on low speed for 1 minute. Continue beating on low over low heat until the frosting reaches 160°, about 10 minutes.
7. Transfer the frosting to a large bowl and add the vanilla extract. Beat on high until stiff peaks form, about 7 minutes. Frost the top and sides of the cake, then sprinkle it with flaked coconut. Store the cake in the refrigerator.

YIELD: Makes 16-20 servings

BAKE TIME: Prep: 35 minutes, Bake: 25-30 minutes + Cooling

SPECIAL INSTRUCTIONS AND TIPS:

• Allow the filling to cool to room temperature before spreading it on the cake to prevent it from soaking into the layers.
• To achieve stiff peaks in the frosting, ensure that the mixture reaches the correct temperature while beating it continuously.

Celebrate the enduring charm of Lemon-Filled Coconut Cake, a treasured recipe that has been delighting taste buds for nearly four decades. Originating from a co-worker’s luncheon in Wichita Falls, Texas, this cake has become a culinary masterpiece cherished by Jackie Bergenheier and her loved ones.

The cake’s journey begins with a luscious blend of softened butter and sugar, creating a light and fluffy base. With each addition of eggs and a touch of vanilla extract, the batter becomes a symphony of flavors, promising a tender and moist crumb.

As the cakes bake to perfection, the delightful aroma fills the air, foreshadowing the heavenly treat to come. Once cooled, the cakes are layered with a tantalizing lemon filling, expertly crafted to complement the subtle sweetness of the cake.

The secret to the cake’s allure lies in the fusion of flavors—a medley of lemon, coconut, and buttery goodness—that dances on the palate with each bite. The frosting, a delicate blend of egg whites and sugar, envelopes the cake in a cloud of sweetness, topped with a generous sprinkle of flaked coconut.

With every slice, Lemon-Filled Coconut Cake continues to enchant and captivate, evoking memories of that special luncheon nearly 40 years ago. This recipe has stood the test of time, becoming a beloved tradition in Jackie’s home and a hit on every occasion.

For those who savor the taste of nostalgia and the joy of sharing homemade delights, this cake is a treasure to cherish. Whether enjoyed with family and friends or served as a centerpiece at gatherings, this delightful creation celebrates the warmth of Southern hospitality and the art of baking with love.

In conclusion, Lemon-Filled Coconut Cake is a testament to the power of sharing recipes and creating lasting memories through food. As you bake this beloved cake and share it with loved ones, may it bring joy and delight for generations to come.