Lemon Coconut Pudding Cakes Recipes

LEMON COCONUT PUDDING CAKES

Steps:

• Preheat oven to 350
• Place 4 1 cup ramekins and one 18 oz bowl (or any combination thereof) into a large baking pan. Fill with water 1/2 way up the sides of the ramekins. I put the larger bowl in a bread pan since I needed more water for that one.
• In a small bowl, whisk together the flour and salt.
• In another bowl, beat together the egg yolks and 3/4 C sugar until smooth. Add the flour and beat until thickened. This will take a while to do - at first it will be crumbly. Add the lemon zest. lemon juice, limoncello and milk. Beat until smooth.
• In the bowl of a stand mixer, beat the egg whites until foamy. Add the remaining 1/4 C sugar and beat with the whisk attachment until soft peaks form, about 3-5 minutes.
• Stir 1/4 of the egg white mixture into the lemon mixture. Then fold in the remaining egg white mixture until you see no more streaks. Pour the mixture into the ramekins and the bowl.
• Bake at 350 for 40-45 minutes or until the center is firm but springy. If the tops start to brown while still baking, cover with aluminum foil.
• After baking, allow the ramekins to sit in the water for about 15 minutes before removing from the pans.
• Sprinkle with powdered sugar before serving.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

COCONUT-LEMON PUDDING CAKE

Steps:

• Preheat the oven to 325 degrees F. Lightly butter an 8-by-8-inch baking dish and put it in a roasting pan.
• Whip the egg whites in a medium bowl using an electric mixer, on medium-high speed, until they form soft peaks. Then slowly pour in 1/4 cup sugar and continue to beat until the whites hold stiff, glossy peaks.
• Beat the butter with the remaining 1/2 cup sugar in a large bowl, on medium speed, until creamy. Beat in the flour until combined and then add the coconut milk, lemonade concentrate, egg yolks and salt and beat until smooth. Fold a quarter of the egg whites into the coconut mixture to lighten the batter and then fold in the remaining whites.
• Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake until the top of the cake is slightly puffed and the middle is set but still jiggly, about 40 minutes. Remove from the water bath and cool on a wire rack for 10 minutes. Serve warm and garnish with toasted coconut if using.

COCONUT LEMON CAKE

Steps:

• Preheat oven to 350
• Mix all ingredients for cake;
• Pour 2 heaping cups of batter into each of 4 round pans, sprayed with pam. (you can make cupcakes with leftover batter).
• Bake 18-23 minutes at 350. Do not overcook.
• Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level. Leave covered with cloth and let cool completely.
• Lemon Filling: Melt butter; blend in sugar, cornstarch and salt. Gradually stir in water. Cook, stirring constantly until mixture thickens. Mix egg yolks with lemonade. Stir small amount of hot mixture into egg mixture. Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly. Cool completely.
• Frosting: Mix cream cheese and sugar together (with mixer) until fluffy. Fold in Cool Whip.
• On cake plate, put layers together with lemonade filling. Frost top and sides with frosting. Press angel flake coconut on sides and top of frosted cake.
• (Keep refrigerated).

SIX-LAYER COCONUT CAKE WITH LEMON FILLING

Steps:

• In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.