Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Coconut Cake




Source of Recipe


Wilton Enterprises


List of Ingredients




3 cups all-purpose flour
1 1/2 + 1/3 cups granulated sugar, divided
1 package (3 oz.) lemon gelatin
1 tablespoon baking powder
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon flavoring
4 eggs, separated
1 cup flaked coconut(optional)
Bake Easy™ Non-Stick Spray


Recipe



Preheat oven to 325°F. Spray pan with vegetable pan spray.

In large mixing bowl, combine flour, 1 1/2 cups of the sugar, gelatin and baking powder. Add combined milk, oil and lemon flavor to flour mixture; mix well. Beat in egg yolks, one at a time, and coconut. In a separate bowl, beat egg whites until stiff but not dry, beating in remaining 1/3 cup sugar. Fold egg whites into batter. Pour batter into prepared pan*.

Bake 50-55 minutes or until cake springs back lightly when touched. Cool in pan on wire rack 15 minutes; turn out onto wire rack and cool completely.