LEMON FILLED CAKE WITH COCONUT FROSTING WHITE CAKE: 3 c. flour 1 c. Crisco shortening 1 tsp. vanilla 1 tsp. salt 2 c. sugar 1 1/2 c. milk 3 tsp. baking powder 5 egg whites, beaten Put all ingredients except egg whites in large bowl and mix. After mixing well, fold in egg whites. Pour batter into 3 (9 inch) cake pans, greased and dusted with flour. Bake at 350 degrees approximately 25 minutes. LEMON FILLING: 1/2 c. sugar 1/8 tsp. salt 1/2 c. water 1 tbsp. butter 2 tbsp. cornstarch 1/3 c. lemon juice 1 egg, slightly beaten Combine sugar, cornstarch and salt in top of double boiler. Add lemon juice and water, egg and butter; mix well. Place over rapidly boiling water, cook, stirring constantly until mixture thickens. Cool. Refrigerate until cold, spread between layers. COCONUT FROSTING: 1 1/2 c. sugar 2 egg whites 1/4 tsp. salt 1 sm. can Angel Flake coconut 1/3 c. water 1/4 tsp. cream of tartar 1 tsp. vanilla Combine sugar, water, egg whites, cream of tartar and salt in top of double boiler. Beat with electric mixer until blended. Place over rapidly boiling water. Beat constantly, 7 to 10 minutes, or until frosting holds a peak. Remove from heat; add vanilla, continue beating until frosting is cool and of spreading consistency. Spread over top and sides of cake, sprinkle with coconut. NOTE: I put layer of lemon filling, then a layer of white frosting and sprinkle with coconut between the layers of the cake. You may have to put some toothpicks in cake because it is pretty tall. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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