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Coconut Cake

My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard.

12 ServingsPrep: 45 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
5 egg yolks
3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-2/3 cups buttermilk
3 teaspoons lemon extract
FROSTING:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup flaked coconut, divided

Directions

In a large bowl, cream butter, shortening and sugar until light and
fluffy. Add eggs and yolks; mix well. Combine the flour, baking
powder and baking soda; add to the creamed mixture alternately with
buttermilk. Beat in extract.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 30 -35 minutes or until a toothpick inserted near the

2 of 2

Coconut Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from
pans to wire racks.
In a heavy saucepan, combine the sugar, egg whites, water and cream
of tartar. With a portable mixer, beat on low speed for 1 minute.
Continue beating on low speed over low heat until frosting reaches
160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat
on high until frosting forms stiff peaks, about 7 minutes.
Place one cake layer on a serving plate; spread with 1/2 cup frosting
and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting
over top and sides of cake; sprinkle remaining coconut over the top.
Yield: 12 servings.

Nutrition Facts: 1 slice equals 608 calories, 22 g fat (10 g saturated fat), 146 mg cholesterol, 321 mg sodium, 95 g carbohydrate, 1 g fiber, 8 g protein.