Robert E. Lee Cake

This classic Southern dessert is a showstopper that balances airy sponge cake with intense citrus flavor. The secret lies in the soaking syrup made from fresh lemon and orange juice, which permeates every layer of the delicate egg-white-based cake. Unlike traditional frosted cakes, this one relies on the fruit juices and shredded coconut for moisture and texture, creating a refreshing yet indulgent treat. It is perfect for summer gatherings, holiday dinners, or any occasion where you want to impress guests with a recipe that looks elegant but is surprisingly simple to assemble. The bright acidity of the citrus cuts through the sweetness, leaving a clean, memorable finish.

Cooking Method: Baking

Cuisine: Southern

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 810.7

Dietary: Vegetarian

Description

This classic Southern dessert is a showstopper that balances airy sponge cake with intense citrus flavor. The secret lies in the soaking syrup made from fresh lemon and orange juice, which permeates every layer of the delicate egg-white-based cake. Unlike traditional frosted cakes, this one relies on the fruit juices and shredded coconut for moisture and texture, creating a refreshing yet indulgent treat. It is perfect for summer gatherings, holiday dinners, or any occasion where you want to impress guests with a recipe that looks elegant but is surprisingly simple to assemble. The bright acidity of the citrus cuts through the sweetness, leaving a clean, memorable finish.

Ingredients

9 Eggs, separated, room temp
1 1/2 cup Sugar
2 cup Sifted all-purpose flour
1/2 teaspoon Salt
1 tablespoon Lemon juice
3 Lemons (zest and juice)
5 Oranges (zest and juice)
1 1/2 cup Shredded coconut

Directions

1
Preheat oven to 350 degrees F (177&# 194;Â°C).
2
Spray three 8-inch round cake pans with vegetable cooking spray.
3
In a large bowl, beat egg whites until they hold stiff but moist peaks.
4
In a separate large bowl, beat egg yolks until lemon colored and very light.
5
Slowly beat 1 1/2 cups sugar into the egg yolks.
6
Gently fold the beaten egg whites into the yolk mixture.
7
Gently fold in flour, salt, and 1 tablespoon lemon juice, mixing only enough to blend in the flour.
8
Divide batter equally among prepared pans.
9
Bake in preheated oven 35-45 minutes or until a wooden pick inserted into center comes out clean.
10
While cakes bake, prepare the citrus syrup: In a medium bowl, combine the zest of 3 lemons and 5 oranges, the juice of those fruits, 1 1/2 cups sugar, and 1 cup of shredded coconut. Stir to dissolve sugar.
11
Remove cake layers from pans and place on cooling trays.
12
Spoon the citrus and coconut mixture evenly over the tops of the warm cake layers.
13
Allow cakes to cool completely.
14
Stack the cooled layers on a serving plate.
15
Let the stacked cake stand for several hours to allow the layers to absorb the citrus liquid.
16
Just before serving, sprinkle the remaining 1/2 cup of shredded coconut over the top of the cake.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 810.7kcal

% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2446.5mg102%
Total Carbohydrate 185.2g62%
Dietary Fiber 4.4g18%
Sugars 92.7g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure eggs are at room temperature for better volume when whipping.

The cake must stand for several hours to achieve the proper moist texture. Do not serve immediately after assembly.

Use fresh citrus juice and zest for the best flavor; bottled juice will not provide the same intensity.

Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving for optimal flavor.

Keywords: cake, citrus, coconut, dessert, lemon, orange, soaked, southern, sponge, summer, vegan-free

Read it online: https://www.chefs-mate.com/recipe/robert-e-lee-cake/

Chefs Mate

Robert E. Lee Cake

Nutrition Facts