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Lemon Coconut Cake cont.
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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 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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |