Posted by Stephanie Meyer on Apr 28, 2007 at 3:46pm

How about a slice of Fresh Lemon-Coconut Cake? Oh yeah! Sooo good, baked by Susie Homemaker herself, apron and all, yesterday for last evening’s Feminine Hijinx get-together. (Recipe posted in comments, below.) And how about Fresh Lemon-Coconut Cakeon the patio? Even better! Because yes, it’s finally warm enough for al fresco dining, woo hoo! I do love to eat outside and today – stunning, a perfect day.

Even for swimming! We’re one of the few Minnesota families who bother to open their pool in April, but hey, we have Nathan’s birthday party to shoot for, so we go for it. Today was his Boy-Soup Party and it went off without a hitch. Swimming, pizza, and Oreo pie – fun and easy, just how a birthday party is supposed to be.

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Older Comments

  1. By Suz on April 28, 2007 at 5:21PM

    OMG, how cute is that...all of those boys holding hands on their way into the pool! I love it. So glad you guys had such a fabulous day!!!!

  2. By stephanie on April 28, 2007 at 4:08PM


    2/ 1/2 C cake flour (not self-rising)
    2 tsp baking powder
    1 tsp salt
    1 C unsalted butter, softened
    2 C sugar
    5 large eggs, separated
    2 tsp grated lemon zest
    3 Tbsp fresh lemon juice
    2 tsp vanilla extract
    1 C sour cream

    Lemon Filling:
    1 C sugar
    3 Tbsp cornstarch
    1/4 tsp salt
    3/4 C water
    2 large egg yolks
    1/2 C fresh lemon juice
    2 Tbsp unsalted butter

    Fluffy Frosting:
    1/2 C butter, softened
    1/2 C shortening
    2/3 C powdered sugar
    1/2 C milk
    5 tablespoons all-purpose flour
    1 tsp vanilla extract
    1/2 tsp coconut extract
    sweetened flake coconut

    (the frosting was from a different recipe than what was given originally. I added the coconut extract, just kind of guessed!)

    Heat oven to 350. Coat 2 9X9 round cake pans with cooking spray. In a bowl mix flour, baking powder and salt. In mixing bowl, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low, beat in flour mixture (in fourths) alternately with sour cream. (in thirds) until combined. In a bowl with clean beaters, beat egg whites at high speed until stiff peaks form. Fold into batter, spread in prepared pans. Bake 32-34 minutes. Cool in pans on wire racks for 10 minutes then turn out and cool completely.

    In saucepan, whisk sugar, cornstarch and salt. Whisk in water, yolks and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temp. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.

    Combine butter, shortening, powdered sugar, flour, vanilla, coconut extract and milk in a mixing bowl. Whip all ingredients together until fluffy. (add a splash extra of milk if necessary.) Frost cake, sprinkle with coconut.