Coconut-Filled Lemon Cake

Mmm. This one was borderline for Lemonade Week since it is oh-so-lemony and the glaze could just as easily be lemonade syrup. But in the end I had family coming into town and I just didn't get a seventh recipe up, so here it is a little later. No complaining.

So I know it doesn't look perfect but you can see this is a tunnel-of-coconut cake, right? A very lemony tunnel-of-coconut cake. Which makes it perfect and amazing. I made it for 4th of July - Bundts are always a great choice for picnics or potlucks because they travel so well and everyone likes them. And they're not melty, at least this one isn't. But it is fun! Different! Flavorful beyond description! Moist! Summery!

And it uses one of my new favorite ingredients - I can't remember if I've mentioned it before. Lemon juice powder. Laaa! It gives you that super strong true lemon flavor you want without compromising your chemistry with liquid or artificial stuff. Love it! And if you're wondering what to use it in, you can start with this cake and go from there.
Coconut-Filled Lemon Cake (print recipe)
Filling:
2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup confectioners' sugar
1/8 to 1/4 teaspoon coconut flavor OR 2 teaspoons vanilla
2 cups shredded or flaked sweetened coconut
2 tablespoons all-purpose flour

Cake:
1 cup unsalted butter
2 cups sugar
1 teaspoon salt
4 large eggs
2 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil
1 T lemon juice powder, optional

Glaze:
1/3 cup freshly squeezed lemon juice
3/4 cup sugar

1) Beat the egg whites, cream of tartar, and salt in a large bowl till the mixture is soft and fluffy. Add the confectioners' sugar, and beat at high speed till the mixture forms fairly stiff peaks. When you scoop some up in a spoon, it should hold its shape easily. Stir in the coconut flavor or vanilla. Toss the coconut with the flour, and add to the egg white mixture, stirring till thoroughly combined. Set it aside while you make the cake.

2) Preheat the oven to 350°F. Lightly grease a a 9" to 10", 9- to 10-cup capacity Bundt-style pan, or a 10" tube pan.

3) Beat together the butter, sugar, and salt, first till combined, then till fluffy. Add the eggs one at a time, beating well after each addition, and scraping the sides and bottom of the bowl after you've added the first 2 eggs. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil and the lemon juice powder, if using.

4) Spoon about 1/3 of the batter into the prepared pan, smoothing the top with a spatula. You want to add enough to cover the bottom, and start to come up the sides; but not so much that you don't have enough left over to cover the filling. Distribute the stiff filling atop the batter, centering it within the ring of batter so it doesn't touch the sides of the pan. Pat it down gently. Dollop the remaining batter on top, again smoothing it with a spatula.

5) Bake the cake for 50 to 55 minutes, or until a cake tester inserted into the center comes out clean.

6) While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.

7) Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up. Poke the hot cake all over with a cake tester or toothpick. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up. Allow the cake to cool before slicing. Makes about 16 servings.

Recipe from King Arthur Flour