* Exported from MasterCook * Lemon Coconut Cake Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 4-2 Feb. 2001 Amount Measure Ingredient -- Preparation Method
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Cake:
1 cup butter -- softened
2 cups sugar
3 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3/4 teaspoon coconut extract
1/2 teaspoon lemon extract
6 egg whites
3/4 teaspoon cream of tartar
Filling:
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon rind
2/3 cup lemon juice
1/3 cup water
5 egg yolks -- beaten
1/2 cup butter
1/2 cup coconut
Frosting:
1 cup sugar
1/3 cup water
2 tablespoons light corn syrup
2 egg whites
1/4 cup powdered sugar
1 teaspoon lemon rind
1/2 teaspoon lemon extractCake:
Cream butter; gradually add sugar, beating well. Combine flour, baking
powder and salt; add to creamed mixture alternately with milk, beginning
and ending with flour mixture. Beat egg whites with cream of tartar
until stiff peaks form. Gently fold one third of egg whites into
batter; fold in remaining whites. Pour into 3 greased and floured 9
inch round pans. Bake at 350 for 20-25 minutes or until tests done. Cool in pans 10
minutes; remove to wire racks to cool. Spread with lemon coconut
filling. Frost Lemon Coconut Filling:
Combine sugar, cornstarch and salt. Stir in rind, juice and water. Cook
over medium heat, stirring constantly until mixture thickens and comes
to a boil. Boil one minute, stirring constantly. Gradually stir half of hot mixture
into egg yolks add to remaining mixture, stirring constantly. Cook 1
minute stirring constantly. Remove from heat, add butter and coconut,
stirring until butter melts. Cool. Use to fill cake. Frosting:
Combine sugar, water and corn syrup in heavy saucepan. Cook over medium
heat, stirring constantly until clear. Cook without stirring until
candy thermometer reaches 232 degrees. Beat egg whites at room
temperature until soft peaks form; continue to beat slowly adding syrup
mixture. Add powdered sugar, lemon rind and lemon extract; continue
beating until stiff peaks form and frosting is thick enough to spread.
Use to frost cake. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>;
18 February, 2001.
<http://www.fareshare.net> MC formatted by Jenn. - - - - - - - - - - - - - - - - - - - Per serving: 991 Calories (kcal); 41g Total Fat; (36% calories from
fat); 11g Protein; 150g Carbohydrate; 230mg Cholesterol; 755mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
8 Fat; 9 1/2 Other Carbohydrates
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