LEMON COCONUT CAKE

Will you have any favorite holiday traditions? Year after year, do you make the same recipes? In my house, I know that we do. But, I still strive to make some nice additions to it, whether it’s a fresh cookie or a fudge flavor. And now, EVERY year, I’ll make this Lemon Coconut Cake recipe. Label my sentences.

The Very Best Internet Recipe From Scratch Lemon Coconut Cake. Layers of white (from scratch) coconut cake with homemade lemon curd and frosting of cream cheese. With more coconut topped all!
Both food blogs are based on cocoa, peppermint, and egg nog recipes at this time of year. I’m having this. I’ve already posted quite a couple of them this season.

INGREDIENTS:

FOR THE CAKE:

– 4 large separated eggs.
– 3 Cups.Of all-purpose flour.- 2 Cups.Of sugar.
– 1 Cup.Of soft butter.
– 1 Cup.Of milk.
– 1 Tbsp.Of baking powder.
– 1 Tsp.Of vanilla extract.

FOR THE LEMON FILLING:

– 1 Cup.Of sugar.
– 1/3 Cup.Of fresh lemon juice.
– 1/4 Cup.Of cornstarch.
– 4 beaten egg yolks.
– 2 Tbsp.Of butter.
– 2 Tsp.Of grated lemon rind.

FOR THE CREAM CHEESE FROSTING:

– 1/2 Cup.Of Soft butter.
– 1 medium Pkg.Of soft cream cheese.
– 1 large Pkg.Of powdered sugar.
– 1 Tsp.Of vanilla extract.

– 2 Cups.Of sweetened flaked coconut
– shredded or flaked coconut

– INSTRUCTIONS: TO MAKE THE CAKE:

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