Coconut Layer Cake With Cream Cheese and Lemon Curd Filling Recipe

ingredients

1 cup butter
2 cups sugar
4 eggs
3 cups sifted cake flour
2 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 cups flaked coconut
purchased lemon curd

Frosting
1 package (8 ounce size) cream cheese, room temperature
1/2 cup margarine
1/2 cup butter
1 teaspoon vanilla extract
1 box (16 ounce size) powdered sugar

directions

Cream the butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Combine the flour, salt, baking powder and sift it together. Add to the creamed mixture alternately with the milk beginning and ending with flour. Stir in flavorings.

Pour batter into 3 greased and wax papered 9-inch round pans. Bake at 375 degrees F for 25 minutes. Cool cakes in pans for 10 minutes. Then invert to cool completely on racks.

For Frosting: Cream the butter, margarine and cream cheese well. Add vanilla. Slowly add the powdered sugar until nice and creamy.

Place the first cake layer onto the serving platter. Spread a thin layer of lemon curd over. Then spread some frosting over the lemon curd. Place another cake layer over this and repeat procedure. Place the last cake layer over and frost all over and sides with the remaining frosting. Sprinkle the flaked coconut all over top and sides.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Glynnda September 20, 2007

...never mind, just reread it, LOL
Glynnda September 20, 2007

I cannot find lemon curd in this recipe...am I missing it or is it a typo? Thanks!
- CDKitchen Reply:
  
  The omission of the lemon curd was an editorial error.