COCONUT LEMON CAKE RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.
• In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.
• Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer.
• Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.
• Cool in the pans 5 to 10 minutes then turn out.
• Makes 7 1/2 cups batter
• Works well for cupcakes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.