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Friday, April 2, 2010

Lemon-Filled Coconut Cake

* 1 cup butter, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla extract
* 3-1/4 cups all-purpose flour
* 3-1/4 teaspoons baking powder
* 3/4 teaspoon salt
* 1-1/2 cups 2% milk

* 1 cup sugar
* 1/4 cup cornstarch
* 1 cup water
* 4 egg yolks, beaten
* 1/3 cup lemon juice
* 2 tablespoons butter

* 1-1/2 cups sugar
* 2 egg whites
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 1 teaspoon vanilla extract
* 3 cups flaked coconut

* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk beating well after each addition.
* Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat.
* Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
* Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
* For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
* Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 16 servings.

~~Taste of Home | December/January 2009~~

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