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Lemon-coconut cake

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Ingredients/Components

butter, softened - 3/4 c
sugar
eggs - 3 item
vanilla - 1 Tbsp
salt - 1 tsp
flour - 3 c
butter - 1/4 c
cornstarch - 1 Tbsp
water - 1 c
baking powder - 2 tsp
milk at room temperature - 1 c
juice and rind of 3 lemons
The Icing:4 egg whites
freshly grated coconut or 2 6 oz - 4 c

How to make lemon-coconut cake:

The Filling:1 c. sugar3 Tbsp. flour1 Tbsp. cornstarch juice and rind of 3 lemons1 c. water3 eggs1/4 c. butter The Icing:4 egg whites2 c. sugar1/2 c. water1 1/2 tsp. vanilla4 c. freshly grated coconut or 2 (6 oz.) pkg. frozen coconut Preheat oven to 350°. Grease and flour three 9-inch cake pans. Cream butter in mixing bowl. Add sugar. Beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, salt and baking powder. In another bowl, combine milk and vanilla. Fold these into batter mixture as follows: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, remaining milk and remaining flour mixture. Scrape bowl. Divide batter among 3 pans. Bake 15 to 20 minutes, or until just barely done in middle. Cool in pans 5 minutes, then unmold onto wire racks to cool.

To make filling: In medium saucepan, combine sugar, flour and cornstarch. In bowl whisk lemon rind, lemon juice and water. Beat in eggs. Slowly whisk lemon mixture into sugar mixture. Cook over medium heat, slowly whisking until mixture is very thick. Remove from heat and stir in butter. Cool, then refrigerate until ready to use. Can be made several days ahead.

To make icing: Beat egg whites until just foamy. In saucepan, combine sugar and water and boil over high heat without stirring. Boil 2 to 3 minutes or until a 2 to 3-inch thread of syrup hangs off a spoon. Do not overcook. Beat egg whites until they hold their shape. Slowly beat in syrup. Beat until firm. Add vanilla. Set aside.

To assemble: Spre

Recipe categories: Desserts, Cakes.

Rating:

Average rating: 4, total votes: 4

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