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Holiday Coconut Cake




Source of Recipe


net


List of Ingredients




HOLIDAY COCONUT CAKE

List of Ingredients
-1/3 cup shortening
-1/3 cup butter, softened
-1-3/4 cups sugar
-3 cups sifted cake flour
-1 Tbs plus ½ tsp baking powder
-3/4 tsp salt
-1-1/3 cups milk
-2 tsp vanilla
-4 egg whites (at room temperature)

Lemon Filling:
-1 cup sugar
-1/4 cup cornstarch
-1 cup water
-2 egg yolks, beaten
-2 Tbs butter
-1 T bs grated lemon rind
-3 Tbs fresh lemon juice

Fluffy Frosting:
1 cup sugar
1/3 cup water
2 Tbs light corn syrup
2 egg whites (room temperature)
1/4 cup sifted powdered sugar
1 tsp vanilla


Recipe

Cake:
-Cream shortening and butter; gradually add sugar, beating well at medium speed.
-Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning & ending with flour mixture until just blended.
-Stir in vanilla.
-Beat egg whites until stiff peaks form; gently fold into batter.
-Pour batter into 3 greased/floured 9 round cakepans.
-Bake at 350 for 22 minutes or until top is springy to a light touch.
-Cool in pans 10 minutes before removing to cool completely.
-Spread Lemon Filling between layers; spread Fluffy Frosting on top and sides of cake.
-Sprinkle with coconut.

Lemon Filling:
-Combine sugar and cornstarch in a heavy saucepan; add water, stirring well.
-Cook over medium heat, stirring constantly until mixture thickens & boils.
-Boil 1 minute.
-Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
-Return to a boil; cook 1 minute or until candy thermometer registers 165, stirring constantly.
-Remove from heat; stir in butter & remaining ingredients.
-Cook completely before spreading.
-Yield: 1-3/4 cups.

Fluffy Frosting:
-Combine first 3 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until clear.
-Cook, without stirring, until candy thermometer registers 236.
-Beat egg whites until soft peaks form; continue to beat, slowly adding syrup mixture.
-Add powdered sugar and vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
-Yield: 2-1/2 cups.



Recipe