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White Coconut Cake with Lemon-Orange




Source of Recipe


Internet


List of Ingredients




1 cup shortening
2 cups sugar
4 eggs
3 cups sifted cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract



Recipe



Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 375 degrees for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pans 10 minutes. Remove layers from pans and let cool on wire rack completely.

Spread Lemon-Orange Filling between layers. Spread top and sides with Luscious White Frosting. Sprinkle top with 1 cup grated fresh coconut.

LEMON-ORANGE FILLING
1/2 cup sifted cake flour
1 cup sugar
1/4 teaspoon salt
1/4 cup water
2 tablespoons grated orange rind
1 tablespoon grated lemon rind
1-1/4 cups orange juice
1/4 cup lmeon juice
4 egg yolks, well beaten

Combine flour, sugar, salt, and water in a heavy saucepan; mix well. Stir in fruit rind and juice. Cook over medium heat, stirring constantly until mixture thickens and boils.

Gradually stir about 1/4 cup hot mixture into egg yolks; add remaining hot mixture, stirring constantly. Return to boil; cook 1 to 2 minutes, stirring constantly. Remove from heat and let cool completely. Mixture will be thick.

Makes about 2-1/2 cups

LUSCIOUS WHITE FROSTING
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup hot water
4 egg whites
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1 small fresh coconut, grated OR 1 (7-ounce) can Angel Flake Coconut

Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly until clear. Cook, without stirring, until candy thermometer registers 240 degrees (soft ball stage).

Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. Spread over top and sides of cake.