Lemon Filled Coconut Cake Recipe

Lemon Filled Coconut Cake Recipe

Yield: 16 servings
Recipe by luhu.jp

Ingredients:

FILLING
3/4 cup: Granulated sugar,
3 tbsp: Cornstarch,
1/4 tsp: Salt,
3/4 cup: Water,
1 tbsp: Margarine, melted
1 tsp: Lemon peel, grated
1/3 cup: Lemon juice, at room
Temperature,
4: dr Yellow food coloring,

CAKE
2 1/4 cup: Unbleached flour,
1 2/3 cup: Granulated sugar,
3 1/2 tsp: Baking powder,
1 tsp: Salt,
1 1/4 cup: Skim milk, at room
Temperature,
2/3 cup: Margarine, softened
1 tsp: Vanilla,
5: Egg whites, whipped
1 cup: Coconut, shredded

TOPPING
1 cup: Whipping cream,
1/4 cup: Powdered sugar, sifted

Directions:

Preheat oven at 350. Prepare 2 round cake pans with cooking spray and
flour. To prepare filling, combine 3/4 cup granulated sugar,
cornstarch, and salt in a 1 1/2 quart saucepan. Gradually stir in
water. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 5 minutes; remove from heat. Stir
in margarine and lemon peel until margarine is melted. Gradually
stir in lemon juice and food color. Press plastic wrap onto hot
filling. Refrigerate until set, about 1 hour. To prepare cake,
combine flour, remaining granulated sugar, baking powder, and salt in
a mixing bowl. In another mixing bowl, combine milk, vanilla, egg
whites, and coconut. Mix dry ingredients with wet ingredients just
until moistened. Pour batter into prepared pans. Bake 30 to 35
minutes. Meanwhile, to prepare topping, combine whipping cream and
powdered sugar in chilled mixing bowl until stiff. Fill layers with
filling and frost with whipped cream; refrigerate.

Recipe By : Betty Crockers Casual Country Cooking


Source from luhu.jp