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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


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

Lemon Custard
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

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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