Fresh Tart

FRESH LEMON-COCONUT CAKECake:2/ 1/2 C cake flour (not self-rising)2 tsp baking powder1 tsp salt1 C unsalted butter, softened2 C sugar5 large eggs, separated2 tsp grated lemon zest3 Tbsp fresh lemon juice2 tsp vanilla extract1 C sour creamLemon Filling:1 C sugar3 Tbsp cornstarch1/4 tsp salt3/4 C water2 large egg yolks1/2 C fresh lemon juice2 Tbsp unsalted butterFluffy Frosting:1/2 C butter, softened1/2 C shortening2/3 C powdered sugar1/2 C milk5 tablespoons all-purpose flour1 tsp vanilla extract1/2 tsp coconut extractsweetened flake coconut(the frosting was from a different recipe than what was given originally. I added the coconut extract, just kind of guessed!)Cake:Heat oven to 350. Coat 2 9X9 round cake pans with cooking spray. In a bowl mix flour, baking powder and salt. In mixing bowl, beat butter until creamy. Add sugar; beat 5 minutes until light and fluffy. Beat in yolks, one at a time. Beat in lemon zest and juice and vanilla. On low, beat in flour mixture (in fourths) alternately with sour cream. (in thirds) until combined. In a bowl with clean beaters, beat egg whites at high speed until stiff peaks form. Fold into batter, spread in prepared pans. Bake 32-34 minutes. Cool in pans on wire racks for 10 minutes then turn out and cool completely.Filling:In saucepan, whisk sugar, cornstarch and salt. Whisk in water, yolks and lemon juice. Bring to a boil over medium heat; boil 1 minute. Remove from heat; whisk in butter until melted and smooth. Cover surface directly with plastic wrap; let cool to room temp. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.Frosting:Combine butter, shortening, powdered sugar, flour, vanilla, coconut extract and milk in a mixing bowl. Whip all ingredients together until fluffy. (add a splash extra of milk if necessary.) Frost cake, sprinkle with coconut.

OMG, how cute is that...all of those boys holding hands on their way into the pool! I love it. So glad you guys had such a fabulous day!!!!