Lemon Coconut Cake

Our family absolutely loves this cake. The combination of coconut and lemon is simply irresistible!

5 egg whites
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon all natural coconut flavoring
1/2 teaspoon natural vanilla flavoring
2 cups Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whole coconut milk
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
3/4 cup Butter
3 cups confectioners' sugar (I make my own with sugar cane crystals and cornstarch in my vitamix)
1 teaspoon All natural coconut flavoring
1/3 cup water
1 1/4 cups oraganic flaked coconut
1.Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in vanilla and coconut flavorings. 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.Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F 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.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.In a large mixing bowl, cream shortening and confectioners' sugar until light and fluffy; beat in coconut flavoring. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

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