Lemon Coconut Easter Cake Recipes

LEMON COCONUT CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

LEMON COCONUT EASTER CAKE

Steps:

• Preheat oven to 325°
• Beat butter at medium speed until creamy.
• Gradually add sugar, beating until light and fluffy. There should be no grittiness.
• Add eggs one at a time, beating after each addition.
• Sift together flour, salt and soda.
• Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Stir in lemon zest and ½ cup coconut.
• Pour batter into greased and floured 9x5 loaf pan.
• Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a sharp knife comes out clean.
• Cool in pan for 10 to 15 minutes.
• Remove from pan and cool completely.
• Spoon lemon glaze over cake and sprinkle with remaining coconut.
• Whisk together powdered sugar, milk and fresh lemon juice.
• Add additional milk 1 tsp at a time as needed for desired consistency.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.