Lemon Coconut Cake

What you'll need: 

For the cake:

    Lemon filling:

    • 1 Cup Sweetener 
    • 1 TBSP xanthan gum or any thickening agent
    • 1 Cup water 
    • 4 Large egg yolks slightly beaten 
    • 1/3 Cup fresh lemon juice 
    • 2 TBSP unsalted butter 

    Frosting:

    • 8 oz cream cheese, softened 
    • 8 TBSP butter, softened 
    • 1/2 Cup confectioner sweetener 
    • 1 TBSP vanilla extract 
    • 2 TBSP heavy cream 
    • 1 1/2 Cup unsweetened coconut

      How to prepare:

      • Preheat oven to 350 degrees F
      • Prepare cake as directed on package and divide mix between 3 9" baking pans or desired pans
      • Bake for 30-40 minutes or until toothpick comes out clean
      • While cake is baking make filling
      • In a small sauce pan combine the sugar, xantham gum and water. Bring to a boil, stir and cook for 2 minutes or until thickened.
      • Remove from heat, add the egg yolks and stir.
      • Bring to a boil, constantly stirring for 2 minutes.
      • Remove from heat, add in the lemon juice & butter. Stir and set aside to cool.
      • Once cake is completely cooled, place 1st layer on a serving platter 
              
      • Add 1/4-1/2 cup of the filling
               
      • Repeat with next layer

      • Mix all ingredients together for the frosting and frost outside of the cake as desired.
      • Top with shredded coconut
      • ENJOY!

      Recipe from : @keepingitlowcarb using Keto Queen Kreations Chocolate Cake 

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