Josehind Cake Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
SYRUP
2 1/2 cup: Sugar,
3/4 cup: Water,
1 tbsp: Lemon juice fresh,
CAKE
2 1/4 cup: Flour,
2 tsp: Baking powder,
1/4 tsp: Salt,
1 cup: Butter,
3/4 cup: Sugar,
4: Eggs,
1 1/2 cup: Coconut, shredded
2 tsp: Lemon rind, grated
1 1/4 cup: Milk,
FROSTING
8 ounce: Cream cheese,
1/2 cup: Butter, softened
1 1/2 cup: Confectioners sugar,
1 tsp: Vanilla,
4 tbsp: Milk, to thin frosting
Directions:
Bring sugar, water and lemon juice to a boil in a heavy saucepan, over
medium - high heat, stirring to dissolve sugar. Let syrup boil for 1
minute. Set aside to cool after it becomes clear. CAKE: Preheat oven
to 350~. Combine flour, baking powder and salt. Set aside. Cream
butter and sugar until fluffy. Beat in eggs one at a time. Mix in
coconut and lemon rind. Gently blend in flour mix, alternating with
milk, beginning and ending with flour. DO NOT overmix. Pour into a
buttered 15-1/2" x 10-1/2" x 1-1/2" baking pan. Bake in center of
oven 25 minutes, or until cake shrinks away from sides of pan. Place
on a rack. Pour cooled syrup over hot cake. Let cool.
FROSTING: Cream together cream cheese and butter until smooth. Blend
in sugar and vanilla. Beat until smooth. Thin frosting with milk
until it falls in a heavy ribbon from a spoon. Drizzle in a heavy
random pattern over cake, leaving some open spaces on surface of cake.
Source from luhu.jp
medium - high heat, stirring to dissolve sugar. Let syrup boil for 1
minute. Set aside to cool after it becomes clear. CAKE: Preheat oven
to 350~. Combine flour, baking powder and salt. Set aside. Cream
butter and sugar until fluffy. Beat in eggs one at a time. Mix in
coconut and lemon rind. Gently blend in flour mix, alternating with
milk, beginning and ending with flour. DO NOT overmix. Pour into a
buttered 15-1/2" x 10-1/2" x 1-1/2" baking pan. Bake in center of
oven 25 minutes, or until cake shrinks away from sides of pan. Place
on a rack. Pour cooled syrup over hot cake. Let cool.
FROSTING: Cream together cream cheese and butter until smooth. Blend
in sugar and vanilla. Beat until smooth. Thin frosting with milk
until it falls in a heavy ribbon from a spoon. Drizzle in a heavy
random pattern over cake, leaving some open spaces on surface of cake.
Source from luhu.jp