Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
You will need the following:
Sponge cake (recipe follows)
1 ½cupsflake coconut, available at The Peppermill
1lblemon cream, available at The Peppermill
116 ounce container whipped topping, whipped to firm peaks
1824Mini dessert cups-such as martinis, squares, cylinders or 12 full sized dessert cups
For the sponge cake:
6eggs
1 ¾cupssugar
1cupoil
1tsppure vanilla extract
2cupsflour
1tspbaking powder
For the sponge cake:
1
Preheat oven to 350 degrees F. Grease and flour a 9”x13’ pan.
2
In the bowl of electric mixer, beat eggs and sugar until light and fluffy. Add oil and mix one minute. Stir flour and baking powder in a bowl to combine. Add to batter in two additions. Pour batter into prepared pan. Bake for 45 Minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool.
For the coconut:
3
While the cake is baking, toast ½ cup coconut flakes. Put into a small pan and let toast until golden. Stir once to ensure even browning. Remove from oven and let cool.
To assemble:
4
Put whipped topping into a large pastry bag fitted with a large star tip. Put lemon cream into a large pastry bag without a tip and cut 1 inch off the tip.
5
Cut cake into thin rectangular slices and press into bottom of cup. Pipe a thin layer of lemon cream followed by a layer of whip cream. Sprinkle with untoasted coconut flakes. Repeat layering cake and lemon cream. Finish by piping a nice rosette of whipped topping on top. Sprinkle with toasted coconut for garnish.
116 ounce container whipped topping, whipped to firm peaks
1824Mini dessert cups-such as martinis, squares, cylinders or 12 full sized dessert cups
For the sponge cake:
6eggs
1 ¾cupssugar
1cupoil
1tsppure vanilla extract
2cupsflour
1tspbaking powder
Directions
For the sponge cake:
1
Preheat oven to 350 degrees F. Grease and flour a 9”x13’ pan.
2
In the bowl of electric mixer, beat eggs and sugar until light and fluffy. Add oil and mix one minute. Stir flour and baking powder in a bowl to combine. Add to batter in two additions. Pour batter into prepared pan. Bake for 45 Minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool.
For the coconut:
3
While the cake is baking, toast ½ cup coconut flakes. Put into a small pan and let toast until golden. Stir once to ensure even browning. Remove from oven and let cool.
To assemble:
4
Put whipped topping into a large pastry bag fitted with a large star tip. Put lemon cream into a large pastry bag without a tip and cut 1 inch off the tip.
5
Cut cake into thin rectangular slices and press into bottom of cup. Pipe a thin layer of lemon cream followed by a layer of whip cream. Sprinkle with untoasted coconut flakes. Repeat layering cake and lemon cream. Finish by piping a nice rosette of whipped topping on top. Sprinkle with toasted coconut for garnish.
Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.
We’re glad to hear you like the recipe!