Lemon and coconut cake

Ingredients

 

 

+for cake

 

°1 cup soft butter

 

°2 cups of sugar

 

°4 large eggs, separated

 

°3 cups all-purpose flour

 

°1 tablespoon baking powder

 

°1 cup milk

 

°1 teaspoon vanilla

 

+lemon filling (see below)

 

°Cream Cheese Frost

 

°2 cups shredded sweetened coconut

 

+lemon filling

 

°1 cup sugar

 

°1/4 cup cornstarch

 

°4 egg yolks, lightly beaten

 

°2 teaspoons grated lemon peel

 

°1/3 cup fresh lemon juice

 

°2 tablespoons butter

 

+cream cheese frosting

 

°1/2 cup soft butter

 

°1 package (8 ounces) soft cream cheese

 

°1 package (16 ounces) powdered sugar

 

°1 teaspoon vanilla

 

°roasted coconut

 

°shredded or peeled coconut

 

+lemon filling

 

°1 cup sugar

 

°1/4 cup cornstarch

 

°4 egg yolks, lightly beaten

 

° 1 package (16 ounces) powdered sugar

 

°1 teaspoon vanilla

 

°roasted coconut

 

°shredded or peeled coconut

 

 

 

*instructions

 

 

 

for cake

 

Beat butter on speed with an electric blender to fluffy. Gradually adding sugar, & beat well. Add egg yolks, 1 at a time, and beat until blended after each addition.

 

Mixing flour and baking powder. Add to the butter mixture alternately with the milk, at the beginning and at the end with the flour mixture. Beat on low speed until blended after each addition. Add the vanilla.

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