Coconut-Lemon Easter Cake - Kraft Recipes Top
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Coconut-Lemon Easter Cake

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  • Split cake layer in half; fill with lemon pudding. Replace layers.
  • SEVEN MINUTE FROSTING Preparation: In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handhold electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes. Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla.
  • Frost top of bottom layer with Seven Minute Frosting to within 1/2" of edge; sprinkle with coconut. Top with second layer. Frost cake completely with Seven Minute Frosting. Sprinkle coconut over frosting, pressing into frosting where necessary to cover cake completely. Chill for at least two hours; store covered tightly in refrigerator.

Special Equipment Needed


My mother-in-law's Easter cake--I was pretty impressed in 1980--and my daughter was pretty impressed when I made it for her this year. Frosting can be made 4 hours ahead and chilled, covered.

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