Printable | Taste of Home

Lemon Coconut Cake

5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Coconut Cake cont.

2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
FROSTING:
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup water
1-1/4 cups flaked coconut

Place egg whites in a small mixing bowl; let stand at room temperature
for 30 minutes. In a large mixing bowl, cream shortening and sugar

Printed from tasteofhome.com Nov 19, 2008

Lemon Coconut Cake

until light and fluffy. Beat in vanilla. Combine the flour, baking
powder and salt; add to creamed mixture alternately with milk. Beat
egg whites until stiff peaks form; gradually fold into creamed
mixture. Pour into three greased and floured 9-in. round baking
pans. Bake at 350° for 18-20 minutes or until a toothpick comes
out clean. Cool for 10 minutes; remove from pans to wire racks to
cool completely. In a heavy saucepan, combine sugar, cornstarch and
salt. Stir in water until smooth. Cook and stir over medium-high heat
until thickened. Reduce heat; cook and stir 2 minutes longer. Remove
from the heat. Stir a small amount of filling into egg yolks; return
all to the pan, stirring constantly. Bring to a boil; cook and stir 2
minutes longer. Remove from the heat. Stir in lemon juice and butter.
Cool, without stirring, to room temperature. In a large mixing

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Coconut Cake cont.

bowl, cream shortening and confectioners' sugar until light and
fluffy; beat in vanilla. Gradually add water, beating until smooth.
Spread filling between cake layers. Frost top and sides of cake;
sprinkle with coconut.

Yield: 12-14 servings.