Lemon-Coconut Cake

southernliving.com

sat

subheading: Cake:

1 cup (8 oz.) salted butter, softened, plus more for pans

2 cups granulated sugar

4 large eggs, separated

3 cups (about 12 ¾ oz.) all-purpose flour, plus more for pans

1 Tbsp. baking powder

½ tsp. kosher salt

1 cup whole milk

1 tsp. vanilla extract

subheading: Lemon Filling:

1 cup granulated sugar

¼ cup cornstarch

1 cup boiling water

4 large egg yolks

2 tsp. grated lemon zest plus ⅓ cup fresh juice (from 2 lemons)

2 Tbsp. unsalted butter

subheading: Cream Cheese Frosting:

1 (8-oz.) package cream cheese, softened

½ cup (4 oz.) unsalted butter, softened

1 (16-oz.) package powdered sugar

1 tsp. vanilla extract

2 cups (7 oz.) sweetened flaked coconut

Lemon wedges, for garnish

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