Tag: Coconut

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake is the perfect choice when you’re craving a little chocolate, but your other half wants a plain cheesecake. The crust really puts this cheesecake over the top with its combination of vanilla wafers, coconut flakes, and pecans. It’s really quite delicious.   

Neapolitan Tea Cookies

Neapolitan Tea Cookies

These little Neapolitan Tea Cookies are full of flavor–strawberry, coconut, and chocolate–perfect for your next tea party! Just looking at them reminds me of family birthday celebrations with Angel Food Cake and mounds of Neapolitan Ice-Cream.  And they are not that difficult to make. Simply 

Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols’ Coconut-Lemon Cake

See the recipe below for Phyllis Clark Nichols’ Coconut-Lemon Cake

Phyllis Clark Nichols believes everyone could use a little more hope and light. Her character-driven Southern fiction explores profound human questions from within the simple lives of small town communities you just know you’ve visited before. With a love for nature, art, music, cooking, faith and ordinary people, she tells redemptive tales of loss and recovery, estrangement and connection, longing and fulfillment, often through surprisingly serendipitous events. 

Phyllis was raised in the deep shade of magnolia trees in Cairo, Georgia. Now she lives in the Texas Hill Country with her portrait-artist husband, where red birds and axis deer are her ever-ravenous neighbors. She has been an English major, seminary graduate, concert artist and co-founder of a national cable network for people with disabilities. For over a decade she has worked in the orphanages of Guatemala and currently serves on several non-profit boards where she works with others who are equally passionate about bringing hope and light to those who need it most. Learn more about Phyllis HERE.

Phyllis’ Latest Book Release: Return on the Song 

Caroline Carlyle’s hopes and dreams were crushed when her fiancé died six weeks before their wedding. For years, she wrestled with aching loss and shattered faith, struggling to find the inspiration that once came so easily. Abandoning her half-finished piano compositions, Caroline traded her ambitions for the comfort and familiarity of life as Moss Point’s piano teacher.

But Caroline’s life turns upside-down when a mysterious stranger enters her life, bringing courage and fresh purpose. Inspired by her new acquaintance, Caroline embarks on a quest to track down the beloved rare piano she played as a child. Her search leads her to Rockwater, the Kentucky estate of a wealthy gentleman, where Caroline finds her heart may be composing a surprising new song.

Ingredients Needed to Make Phyllis Clark Nichol’s Coconut-Lemon Cake

  • White Cake Mix
  • large eggs (2 of them)
  • all-purpose flour
  • water
  • sugar
  • lemons
  • butter

Ingredients for the Coconut Icing:

  • sour cream
  • sweetened coconut flakes
  • sugar
  • container of Cool Whip

Instructions for Making this Recipe

Prepare cake according to package directions. Phyllis divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.

To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.

To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.

To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

See more Featured Author Recipes Here.

Coconut Lemon Cake

Phyllis Clark Nichols' Coconut-Lemon Cake

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Course: Dessert
Cuisine: American
Keyword: Coconut, Layer Cakes, Lemon Zest
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16

Equipment

KitchenAid Mixer
9" Cake Pans
Cuisinart Cookware

Ingredients

  • 1 box White Cake Mix

Lemon Filling:

  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • ¾ cups of water
  • 1 cup sugar
  • 3 large lemons, juiced
  • 2 tablespoons butter

Coconut Icing:

  • 8 ounces of sour cream
  • 14 oz. sweetened coconut flakes
  • 1 1/3 cups sugar
  • 8 oz. container of Cool Whip or your favorite dessert topping

Instructions

  • Prepare cake according to package directions. I divided the batter into four 8” pans and baked for 18 minutes. Remove from the pans and completely cool. If you have a favorite white layer cake batter, that works well too.
  • To make the lemon filling, Whisk together eggs, flour, water, and sugar in the top of a double boiler and cook until slightly thickened, stirring constantly. Add lemon juice and butter. Stir until mixed. Cool in refrigerator until ready to use. This will go between the cake layers.
  • To make the icing: Stir sour cream, coconut, sugar and Cool Whip together and refrigerate until you’re ready to use.
  • To assemble the cake, spread a layer of the lemon filling on the first cake layer and follow with the coconut icing on top of that. Repeat this process for layers two and three. For the fourth layer, only spread the lemon filling on top. Then ice the sides with the rest of the coconut icing. I like to put a curl of lemon rind on top for decoration.

Notes

This cake is actually better if you make it a day or two ahead. Keep this cake refrigerated, and the longer it sets the better it is. The problem is that it doesn’t seem to last very long.
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