Name: Lemon Coconut Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 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 sweetened shredded coconut -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Lemon Coconut Cake

1. 5 egg whites -

2. 3/4 cup shortening -

3. 1-1/2 cups sugar -

4. 1-1/2 teaspoons vanilla extract -

5. 2 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1 teaspoon salt -

8. 1 cup milk -

9. Filling: -

10. 3/4 cup sugar -

11. 2 tablespoons cornstarch -

12. Dash salt -

13. 3/4 cup cold water -

14. 2 egg yolks -

15. 3 tablespoons lemon juice -

16. 1 tablespoon butter -

17. Frosting: -

18. 3/4 cup shortening -

19. 3-3/4 cups confectioners' sugar -

20. 1 teaspoon vanilla extract -

21. 1/3 cup water -

22. 1-1/4 cups sweetened shredded coconut -

How to cook deliciously - Lemon Coconut Cake

1. Stage

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large 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.

2. Stage

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.

3. Stage

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.

4. Stage

In a large 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.