This Lemon-Coconut Cake makes a tasty treat and dazzling tablescape. Follow along and see how easy it is to make this gorgeous white cake.
This classic layer cake features a tangy lemon filling between layers of tender white cake and a rich coconut-cream cheese
Recipe: Lemon-Coconut Cake
Place eggs in a bowl of water to bring to room temperature. Make sure butter is correctly softened. If you press your index finger into the butter and it doesn't make an indentation, the butter is too hard. If you press your index finger into the butter and it doesn't hold its shape, it's too soft.
Beat butter and sugar with an electric mixer until fluffy. Add egg yolks one at a time and beat until blended after each addition.
Add milk alternately with flour mixture, beginning and ending with flour mixture.
Beat egg whites until stiff peaks form. (When the whisk is lifted from the bowl, the pointy ridges don't droop or fall over.)
Gently fold egg whites into batter, just until incorporated. Over-beating will decrease the amount of air in the batter, which creates a less-tender cake.
Grease cake pans with shortening. Be sure to cover all sides and bottom.
Sprinkle flour over shortening and shake to completely coat. Shake out excess flour.
After cake has baked and cooled, spread filling between layers. Be sure to spread all the way to the edges.
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