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Old Fashioned Coconut-Lemon Cake

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  • Old Fashioned Coconut-Lemon Cake

    This recipe came from the Rosie Magazine - August 2001 and Marjorie Johnson submitted it. I make this often and find it has the best flavor and is always a hit at parties.

    OLD FASHIONED COCONUT-LEMON CAKE

    ~Cake~
    2-1/4 cups cake flour (not self-rising)
    1-1/2 cups sugar
    1 TBS + 1/2 tsp baking powder
    1 tsp salt
    1/2 cup unsalted butter, cut into small pieces & softened
    1 tsp grated lemon zest
    1 tsp vanilla
    2 TBS fresh lemon juice
    1 cup milk, divided
    4 large egg whites

    ~Lemon filling~
    1/2 cup sugar
    2 TBS cornstarch
    1/8 tsp salt
    1/2 cup water
    1 large egg yolk
    1/4 cup fresh lemon juice
    1 TBS unsalted butter
    1 tsp grated lemon zest

    ~Frosting~
    3 large egg whites
    3/4 cup sugar
    3 TBS water
    1/4 tsp cream of tartar
    1/2 tsp vanilla extract
    1/4 tsp almond extract
    3/4 cup sweetened flake coconut

    Cake Directions:
    Coat two 9" round cake pans with cooking spray; line bottoms with parchment or waxed paper rounds; spray paper. Flour pans.

    In a large mixer bowl, on low speed, beat flour, sugar, baking powder & salt. Add butter, zest, vanilla, lemon juice & 3/4 cup milk; beat 2 minutes. Add remaining milk & egg whites; beat 2 more minutes, until blended & smooth. Pour into prepared pans. Bake at 350 for 25-30 minutes, or until pick comes out clean. Cool in pans on racks for 10 minutes; remove to rack, remove paper & cool completely.

    Filling Directions:
    In a medium saucepan, whisk sugar, cornstarch & salt. Whisk in the water, egg yolk & lemon juice. Bring to a boil over medium heat; boil 1 minute or until thick & glossy. Remove saucepan from heat; whisk in butter & lemon zest until butter is melted & blended. Cover surface directly with waxed paper; let cool to room temperature. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.

    Frosting Directions:
    In a large heat-proof bowl, mix all ingredients except extracts & coconut. Using a handheld electric mixer, beat 1 minute, until well blended & foamy. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. On high speed, beat mixture for 10 minutes. Remove from heat; add extracts. On high speed, beat until stiff, shiny peaks form, 7 minutes. Cover cake with frosting; sprinkle with coconut. Serve, or refrigerate up to 1 day.
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