Coconut-Filled Lemon Cake Recipe | King Arthur Baking

Ingredients

• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon table salt
• 1/2 cup (57g) confectioners' sugar
• 1/8 to 1/4 teaspoon coconut extract or 2 teaspoons King Arthur Pure Vanilla Extract*
• 2 cups (170g) shredded coconut, sweetened
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 2 cups (397g) granulated sugar
• 1 teaspoon table salt*
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature
• zest of 2 lemons or 3/4 teaspoon [product-link]lemon oil[/product-link]
• 1/3 cup (74g) lemon juice, freshly squeezed
• 3/4 cup (149g) granulated sugar