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This delicious coconut cake has lemon curd which adds tartness to the filling.

Source: Everyday Food, March 2005
Total Time Prep Servings

Ingredients

For the Cake

For Assembly

Directions

Cook's Notes

If making the cake layers ahead of time, cool completely, then wrap separately in plastic; freeze up to a month (thaw before using).

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Reviews

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78
  • Deborah Carver
    18 APR, 2014
    I made the cake today, just took it out of the oven. All went well except for removal from the pans, I didn't have any parchment so I buttered and floured both pans. I will always keep parchment when baking this cake, it stuck in a couple places with both layers and what remained on the pans was somewhat candied. That I don't understand why. Very moist from taste sample and the crumb looks great, can patch and mend with the icing.
    Reply
  • GrannyAuntieBoo
    4 MAY, 2011
    I just made this cake for my mothers 86th birthday. I am so glad to find this recipe. This is just like the cake my grandmother use to make for all of their birthdays. I believe my mom will be thrilled. I have never made 7 minute icing before but with the video on Martha Stewart's website and John Barricelli demonstrating how he made the cake and icing it was not only easy but it was absolutely delicious. Thank you for the great recipes and videos.
    Reply
  • beetriot
    11 JAN, 2009
    I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.
    Reply
  • beetriot
    11 JAN, 2009
    I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.
    Reply
  • rosie123
    30 DEC, 2008
    Delicious!! My family loved it. This frosting is great because it's so low fat but just as good as a butter or cream based frosting. I made it for Christmas and topped with some of the marshmallow snowmen from Martha's cupcake recipe. Super cute!
    Reply

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