This cake takes a little time to make, but the results are really worth it. A zesty sponge cake is filled with lemon curd and topped with a zesty-coconut icing.
This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, minus the jellied bits, by buying lemon cake mix, doubling the frosting and mixing in a bit of coconut. I make this "cheaters" RELee cake and no one ever notices the difference. It's a great adaptation if you're pressed for time (and who isn't!) - 18 Nov 2007 (Review from Allrecipes US | Canada)
It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing! - 10 Feb 2010 (Review from Allrecipes US | Canada)
well, regardless of the name of the cake, I thought it was delicious! - 17 May 2007 (Review from Allrecipes US | Canada)