Lemon Coconut Angel Food Cake Recipes

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

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).

LEMON ANGEL FOOD CAKE

Steps:

• Break cake into bite size pieces. Put half cake in a 9" x 13" size dish.
• Combine lemon juice, sugar, condensed milk into whipped cream.
• Spoon over the broken cake. Repeat the layers of cake and sauce.
• Cover and refrigerate for 24 hours.

COCONUT ANGEL FOOD CAKE

Steps:

• Cake:.
• Heat oven to 325 degrees F.
• Beat egg whites and salt in bowl with an electric mixer on medium until frothy, about 2 minutes.
• Add cream of tartar.
• Beat until soft peaks form, about 5 minutes.
• Increase speed to high.
• Add 1/2 cup sugar, 1 tablespoons at a time, until whites form soft, glossy peaks.
• Beat in vanilla and lemon juice,.
• In another bowl, mix remaining 1/2 cup sugar with flour.
• Sift 1/3 sugar-flour mixture over egg whites; gently but thoroughly fold into batter using a large spatula.
• Repeat twice with remaining sugar-flour mixture.
• Fold in dry coconut in 2 batches.
• Scrape batter into an ungreased 10" angel food tube pan with a removable bottom.
• Smooth top into even layer.
• Bake 35 minutes or until top is lightly browned and cake springs back when you press it.
• Turn pan upside down and rest on the neck of a glass bottle to cool.
• Run a knife against insides of pan to loosen cake; remove pan.
• Loosen cake from bottom of pan; invert onto a plate.
• Cover with plastic wrap.
• Store at room temperature or in the fridge.
• Sauce:.
• Boil all ingredients in a medium saucepan 1 minute, until lightly thickened.
• Let cool.
• Cover; refrigerate 1 hour.
• Before serving, sprinkle top of cake with coconut shavings.
• Serve slices with 3 tablespoons sauce.

LEMON COCONUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.