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    LEMON FILLED COCONUT CAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Serves: 12
    Effort: average
    Comments: Recipe made up by LaDonna. Store in the refrigerator.
    Published in Taste Of Homes April/May 2006 issue

    List of Ingredients




    Ingredients:
    5 egg whites, beaten stiffly
    3/4 cup shortening
    1-1/2 cup sugar
    1-1/2 teaspoon vanilla
    2 cup flour
    1 tablespoon baking powder
    1 teaspoon salt
    1 cup milk

    Lemon filling:
    3/4 cup sugar
    2 tablespoon cornstarch
    dash of salt
    3/4 cup cold water
    2 egg yolks, beaten
    3 tablespoon lemon juice
    1 tablespoon butter

    Frosting:
    3 cups powder sugar
    3/4 cup shortening
    1 teaspoon vanilla
    2 egg whites
    Coconut

    Recipe



    Instructions:
    Cake: grease & lightly flour 3 round 9” cake pans
    In a mixer beat shortening 30 seconds. Add sugar & vanilla beat until fluffy. Add dry ing. & milk alternately to beaten mixture, beating on low speed after each addition. Gently fold in egg whites. Turn into pans
    Bake 375 for 20 min. or til cake test done.
    Cool 10 min. or wire racks
    Remove from pans. Cool completely

    Filling:
    Combine sugar, cornstarch & salt, stir in cold water
    Add beaten egg yolks, lemon juice.
    Cook & stir til bubbly; cool 1 min. Stir in butter. Cover surface with wax paper, cool in refrigerator. Spread between layers.

    Frosting:
    In mixing bowl, combine 1/2 cups powder sugar, shortening, vanilla & egg whites; blend well. Beat in remaining powder sugar until frosting is smooth & creamy. Frost side & top of cake
    Cover with coconut

 

 

 

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