Lemon Coconut Cake
Why I Love This Recipe
This recipe is from the June 2006 Taste of Home magazine. It's from our TOH BB friend LaDonna, who is a Field Editor for Taste Of Home magazine. I took her advice and used a cake mix to speed things up, but here's the complete recipe:
Ingredients You'll Need
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
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
Directions
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 flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; 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 the 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.
Enjoy!
Patti
