Coconut-Filled Lemon Cake

kingarthurbaking.com

Robyn Norris

Filling

2 large egg whites, at room temperature

¼ teaspoon cream of tartar

⅛ teaspoon salt

½ cup (57g) confectioners' sugar

⅛ to ¼ teaspoon coconut flavor or 2 teaspoons vanilla

2 cups (170g) shredded coconut, sweetened

2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

Cake

16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F

2 cups (397g) sugar

1 teaspoon salt*

4 large eggs, at room temperature

2 teaspoons baking powder

3 cups (361g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) milk, at room temperature

finely grated rind of 2 lemons or ¾ teaspoon lemon oil

note: Use just ½ teaspoon salt if you're using salted butter.

Glaze

⅓ cup (74g) freshly squeezed lemon juice

¾ cup (149g) sugar

Directions at kingarthurbaking.com

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