Post by marlaoh on Dec 20, 2002 6:52:36 GMT -6
Lemon-coconut cake
1 cup butter, softened
2 cups sugar
3 1/4 cups sifted cake flour
2 1/2 tsps. baking powder
1/2 tsp. salt
1 cup milk
3/4 tsp. coconut extract
1/2 tsp. lemon extract
6 egg whites
3/4 tsp. cream of tartar
Lemon-Coconut Filling (recipe follows)
Fluffy Lemon Frosting (recipe follows)
1 1/2 to 2 cups flaked coconut
Lemon rind curls, optional
Cream butter; gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy. Add cream of tartar. Beat at high speed until stiff peaks form.
Gently fold 1/3 of egg whites into batter; fold in remaining egg whites. Pour batter into 3 greased and floured (9-inch) round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool.
Spread Lemon-Coconut Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Gently press coconut into frosting. Garnish with lemon rind curls, if desired.
Makes 1 (3-layer) cake.
LEMON-COCONUT FILLING
1 cup sugar
3 tbls. cornstarch
1/8 tsp. salt
1 tbl. grated lemon rind
2/3 cup lemon juice
1/3 cup water
5 egg yolks, beaten
1/2 cup butter or margarine
1/2 cup flaked coconut
Combine first 3 ingredients in a heavy saucepan; stir well. Stir in rind, juice and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
Gradually stir half of hot mixture into egg yolks. Add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; add butter and coconut, stirring until butter melts. Let cool completely.
Makes 2 1/2 cups.
FLUFFY LEMON FROSTING
1 cup sugar
1/3 cup water
2 tbls. light corn syrup
2 egg whites
1/4 cup sifted powdered sugar
1 tsp. grated lemon rind
1/2 tsp. lemon extract
Combine first 3 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, until candy thermometer reaches 232 degrees.
Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture. Add powdered sugar, lemon rind and lemon extract; continue beating until stiff peaks form and frosting is thick enough to spread.
Makes about 3 cups.
1 cup butter, softened
2 cups sugar
3 1/4 cups sifted cake flour
2 1/2 tsps. baking powder
1/2 tsp. salt
1 cup milk
3/4 tsp. coconut extract
1/2 tsp. lemon extract
6 egg whites
3/4 tsp. cream of tartar
Lemon-Coconut Filling (recipe follows)
Fluffy Lemon Frosting (recipe follows)
1 1/2 to 2 cups flaked coconut
Lemon rind curls, optional
Cream butter; gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy. Add cream of tartar. Beat at high speed until stiff peaks form.
Gently fold 1/3 of egg whites into batter; fold in remaining egg whites. Pour batter into 3 greased and floured (9-inch) round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool.
Spread Lemon-Coconut Filling between layers. Spread Fluffy Lemon Frosting on top and sides of cake. Gently press coconut into frosting. Garnish with lemon rind curls, if desired.
Makes 1 (3-layer) cake.
LEMON-COCONUT FILLING
1 cup sugar
3 tbls. cornstarch
1/8 tsp. salt
1 tbl. grated lemon rind
2/3 cup lemon juice
1/3 cup water
5 egg yolks, beaten
1/2 cup butter or margarine
1/2 cup flaked coconut
Combine first 3 ingredients in a heavy saucepan; stir well. Stir in rind, juice and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
Gradually stir half of hot mixture into egg yolks. Add to remaining hot mixture, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; add butter and coconut, stirring until butter melts. Let cool completely.
Makes 2 1/2 cups.
FLUFFY LEMON FROSTING
1 cup sugar
1/3 cup water
2 tbls. light corn syrup
2 egg whites
1/4 cup sifted powdered sugar
1 tsp. grated lemon rind
1/2 tsp. lemon extract
Combine first 3 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, until candy thermometer reaches 232 degrees.
Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture. Add powdered sugar, lemon rind and lemon extract; continue beating until stiff peaks form and frosting is thick enough to spread.
Makes about 3 cups.