Lemon Coconut Cake

By GmaJan12

Ingredients

• FILLING:
• 5 egg whites
• 3/4 cup shortening
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup 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
• FROSTING:
• 3/4 cup shortening
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/3 cup water
• 1-1/4 cups flaked coconut

Details

Servings 12

Preparation

Step 1

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. 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.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

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.

In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Yield: 12-14 servings.