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Fresh Coconut Cake with a Lemon Cream Cheese Filling and Boiled Icing (Emeril Lagasse) Recipe

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Fresh Coconut Cake with a Lemon Cream Cheese Filling and Boiled Icing (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
10946
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease and flour 3 (8-inch) cake pans. Using an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, 1 at a time, beating well after each yolk. Sift the flour and baking soda together. Alternately add the flour mixture and buttermilk to the egg mixture. Mix thoroughly. Fold in 2 cups of the coconut. Using an electric mixer, beat the egg whites until stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Using an electric mixer, cream the remaining butter with the cream cheese. Add the powdered sugar, lemon zest, lemon juice and 2 tablespoons of the milk. Mix well. Spread a thin layer of the filling on top of each cake. Place the layers of cake on top of each other. Ice the sides and top of the cake with the boiled icing. Sprinkle the remaining cup of coconut over the top and sides of the cake. Place a slice of the cake on a plate and garnish with powdered sugar, fresh mint and lemon zest
  3. Boiled Icing:
  4. In a saucepan, over medium heat, combine the sugar and water. Bring to a boil and cook for 3 minutes.
  5. Bring the sugar to 240 degrees F. **If crystals appear on the side of the pan, take a damp pastry brush and brush the sides down. Meanwhile, combine the whites, salt and cream of tartar in the bowl of an electric mixer, fitted with wire whip. Beat on low speed until soft peaks form. Increase the speed to medium-high and beat until stiff peaks form. In a steady stream, add the sugar syrup to the whites and continue to whipping until the icing is spreadable. Whip in the vanilla.
  6. Yield: about 2 1/2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10945.75 Kcal (45828 kJ)
Calories from fat 6068.63 Kcal
% Daily Value*
Total Fat 674.29g 1037%
Cholesterol 1458.14mg 486%
Sodium 9197.86mg 383%
Potassium 4063.95mg 86%
Total Carbs 1192.38g 397%
Sugars 821.87g 3287%
Dietary Fiber 47.92g 192%
Protein 122.7g 245%
Vitamin C 40.5mg 68%
Vitamin A 2.3mg 76%
Iron 37.9mg 210%
Calcium 1575.4mg 158%
Amount Per 100 g
Calories 329.92 Kcal (1381 kJ)
Calories from fat 182.92 Kcal
% Daily Value*
Total Fat 20.32g 1037%
Cholesterol 43.95mg 486%
Sodium 277.24mg 383%
Potassium 122.49mg 86%
Total Carbs 35.94g 397%
Sugars 24.77g 3287%
Dietary Fiber 1.44g 192%
Protein 3.7g 245%
Vitamin C 1.2mg 68%
Vitamin A 0.1mg 76%
Iron 1.1mg 210%
Calcium 47.5mg 158%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 274.3
    Points
  • 310
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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