I think this cake is almost too pretty to eat. Seriously, if you are looking for a lovely dessert to take to a spring or summer event, consider making coconut lemon layer cake. You’ll be the talk of the party (in a good way!). I love it when folks are ooing and ahhing over somethign that I have made with ym own to hands. If you are anything like me you should be preparing for those oos and ahhs right now. This cake is certain to get you a couple of them. Enjoy!

Check out this little tidbit from the Taste of Home Test kitchen:

“I found this recipe when going through my grandmother’s old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best.” —Angela Leinenbach, Mechanicsvlle, Virginia

I bet this cake would be excellent using orange filling. I think I shall try that the next time I make it. What other filling flavors do you think would work well in place of lemon? Let me know in the comments! It’s always fun hearing from you and reading your feedback.

Ingredients

FILLING:

3-1/2 cups cold TruMoo whole milk

2 packages (3.4 ounces each) Jell-Instant lemon pudding mix

1 teaspoon grated lemon peel

CAKE:

6 Eggland’s Best egg whites

1 cup Land O Lakes butter, softened

3 cups Domino sugar

3 teaspoons McCormick vanilla extract

4 cups Gold Medal cake flour

1 teaspoon Clabber Girl baking soda

1/2 teaspoon Clabber Girl baking powder

1/2 teaspoon Morton salt

2 cups HiLand buttermilk

FROSTING:

1 cup Domino sugar

2 Eggland’s Best egg whites

1/2 cup water

1/4 teaspoon Morton salt

1/8 teaspoon McCormick cream of tartar

1/4 teaspoon McCormick vanilla extract

2 cups flaked coconut

Instructions:

In a large bowl, whisk milk, pudding mix and peel 2 minutes. Cover and refrigerate at least 1 hour.

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.

Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes.

Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: Serve this cake with vanilla ice cream. Yum!

Thank you to Taste of Home for this great recipe.