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Tuesday, April 3, 2012

♥ Lemon Coconut Cake ♥

We always had coconut cake for Easter and I think the lemon frosting in this cake sounds perfect! :)

•5 egg whites
•3/4 cup shortening
•1-1/2 cups sugar
•1-1/2 teaspoons vanilla extract
•2 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
•1 cup milk

•3/4 cup sugar
•2 tablespoons cornstarch
•Dash salt
•3/4 cup cold water
•2 egg yolks
•3 tablespoons lemon juice
•1 tablespoon butter

•3/4 cup shortening
•3-3/4 cups confectioners' sugar
•1 teaspoon vanilla extract
•1/3 cup water
•1-1/4 cups flaked coconut

•Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.

• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

• In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.

• In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Yield: 12-14 servings.

~~Taste of Home, April/May 2006~~

1 comment:

Bernideen said...

This looks so yummy and perfect for s Springtime Cake!