Lemon and Coconut Cake


+For the cake
°1 cup softened butter
°2 cups sugar
°4 large eggs, separated
°3 cups all-purpose flour
°1 tablespoon of baking powder
°1 cup milk
°1 teaspoon vanilla extract
+Lemon Topping
°Cream cheese frosting 
°2 cups sweetened coconut flakes
+Lemon filling
°1 cup sugar
°1/4 cup cornstarch
°4 egg yolks, lightly beaten
°2 teaspoons grated lemon zest
°1/3 cup fresh lemon juice
°2 tablespoons of butter
+Cream Cheese Frosting
°1/2 cup softened butter
°1 package 8 oz cream cheese, softened
°1 package 16 oz powdered sugar
°1 teaspoon vanilla extract
Toasted coconut
shredded or flaked coconut


For the cake
Beat butter on medium speed with an electric mixer until fluffy; gradually beat in sugar. Add the egg yolks, 1 at a time, beating until blended after each addition.
Combine flour and yeast; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat on low speed until smooth after each addition. Stir in vanilla.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in the remaining beaten egg whites until blended. Divide the batter into 3 greased and floured 9-inch round cake pans.
Cook at 350° for 18 to 20 minutes or until a wood pick inserted in the centre comes out clean. Cool in pans on grids for 10 minutes; remove from pans and cool completely on grids.
Spread the lemon filling between the layers. Spread the cream cheese frosting over the top and sides of the cake. 

Enjoy !