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Easter Lemon Coconut Cake
Author/Submitted by:
Recipe is courtesy of Evelyn Abel and Abels Apple Acres in Placerville.
Servings: 0
Categories:
Cakes
/
Desserts
/
Holidays
Ingredients: 1
white cake mix
orange zest,
from one orange
lemon zest,
from one lemon
3
ounces
lemon gelatin powder
lemon juice,
to replace part of liquid that cake mix calls for
2
teaspoons
cornstarch 2
eggs 1
cup
water
lemon zest,
from one lemon
lemon juice,
from one lemon
1
cup
sugar 6
teaspoons
butter 1
pound
powdered sugar 1
cube
butter
lemon zest,
from one lemon
6
tablespoons
lemon juice,
(6 to 8)
2
cups
coconut,
approximate
Directions:
1.
Cake
Follow directions on box, adding the two zests and box of gelatin. From the liquid on mix, put the lemon juice in measuring cup, then add liquid.
2.
Lemon Custard
In a saucepan, combine the lemon zests, juice, water, sugar and butter. Over moderate heat, bring mixture to a boil. Whisk the eggs and cornstarch together. Pour small amount of hot mixture into eggs. Whisk, then pour egg mixture into pan. Cook for about 5 minutes. Cool and cover with wax paper to prevent a film from forming.
3.
Frosting
Cream the butter and powder sugar until smooth. Stir in the lemon rind and enough juice to obtain a thick, spreadable consistency.
4.
Sandwich the lemon custard in middle of two layers. Spread the custard in the middle of two layers. Spread the frosting on top and sides. Cover the cake with the coconut.
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