SizzlininIN
Master Chef
I just saw this recipe in one of my cookbooks.....Southern Living 1995 Annual Recipe.......its actually on the cover. I don't like coconut but it does look yummy. You all have been so kind to share recipes with me I wanted to share this because it really looks too good to eat.....its so pretty, white and fluffy. They have it sitting on top of a clear glass cake stand and garnished with greenery in the center topped with a small pile of fresh cranberries:
I just saw this recipe in one of my cookbooks.....Southern Living 1995 Annual Recipe.......its actually on the cover. I don't like coconut but it does look yummy so I thought I'd share the recipe. I might even make it for my Coconut loving family this holiday:
COCONUT-LEMON CAKE
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, seperated
3 cups all-purpose flour
1 tbsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/8 tsp. salt
Lemon Filling (see recipe below)
Fluffy White Frosting (see recipe below)
1 cup flaked coconut
Garnishes: fresh cranberries, seasonal greenery
*Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
*Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
*Beat egg whites and salt at high speed with mixer until stiff peaks form. Stir about one-third of egg white into batter, fold in remaining egg white. Spoon batter into three greased and floured 9 inch round cakepans.
*Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
*Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut: garnish, if desired
Yield: 1 (3-layer) cake
LEMON FILLING
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
1/3 cup fresh lemon juice
2 tbsp. butter
*Combine sugar and cornstarch in a medium saucepan; stir in water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
*Cook, stirring constantly, until mixture is thickened. Remove from heat; stir in butter, and lt cool, stirring occasionally. Yield: 1 2/3 cups.
FLUFFY WHITE FROSTING
1 cup sugar
1 1/2 cups water
2 tbsp. light corn syrup
4 egg whites
1/4 tsp. cream of tartar
*Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, unitl mixture reaches soft ball stage or candy thermometer registers 240 degrees.
*Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup mixture, beating constantly. Beat until stiff peaks form and frosting is desired consistency. Yield: 7 cups.
I just saw this recipe in one of my cookbooks.....Southern Living 1995 Annual Recipe.......its actually on the cover. I don't like coconut but it does look yummy so I thought I'd share the recipe. I might even make it for my Coconut loving family this holiday:
COCONUT-LEMON CAKE
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, seperated
3 cups all-purpose flour
1 tbsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/8 tsp. salt
Lemon Filling (see recipe below)
Fluffy White Frosting (see recipe below)
1 cup flaked coconut
Garnishes: fresh cranberries, seasonal greenery
*Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
*Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
*Beat egg whites and salt at high speed with mixer until stiff peaks form. Stir about one-third of egg white into batter, fold in remaining egg white. Spoon batter into three greased and floured 9 inch round cakepans.
*Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
*Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut: garnish, if desired
Yield: 1 (3-layer) cake
LEMON FILLING
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
1/3 cup fresh lemon juice
2 tbsp. butter
*Combine sugar and cornstarch in a medium saucepan; stir in water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
*Cook, stirring constantly, until mixture is thickened. Remove from heat; stir in butter, and lt cool, stirring occasionally. Yield: 1 2/3 cups.
FLUFFY WHITE FROSTING
1 cup sugar
1 1/2 cups water
2 tbsp. light corn syrup
4 egg whites
1/4 tsp. cream of tartar
*Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, unitl mixture reaches soft ball stage or candy thermometer registers 240 degrees.
*Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup mixture, beating constantly. Beat until stiff peaks form and frosting is desired consistency. Yield: 7 cups.
