LEMON CHEESE COCONUT CAKE

By cnash

Ingredients

• 1 c. vegetable shortening
• 2 c. sugar
• 3 c. sifted cake flour
• 1 tbsp. baking powder
• 3/4 c. milk
• 1/2 tsp. lemon extract
• 1/2 tsp. vanilla
• 6 egg whites, stiffly beaten
• Lemon Cheese Filling
• Fluffy White Icing
• 1 1/2 c. shredded coconut
• 1/2 c. butter
• 1 c. sugar
• 6 egg yolks, beaten
• 3/4 c. fresh lemon juice
• 1 tbsp. cornstarch
• 4 tsp. grated lemon peel
• 1/8 tsp. salt
• 2 egg whites
• 1 1/2 c. sugar
• 1/8 tsp. salt
• 1/2 c. water
• 1 tbsp. light corn syrup
• 1/2 tsp. vanilla
• 1/2 tsp. lemon extract

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Cream shortening; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add alternately with milk. Stir in flavorings. Fold in egg whites. Pour into 3 greased and floured 9 inch round layer pans. Preheat gas oven to 350 degrees. Bake 25 minutes, or until golden brown. Cool. Spread Lemon Cheese Filling between layers and on top of cake. Frost sides with Fluffy White Icing and sprinkle with shredded coconut.

Combine ingredients in 1 1/2 quart saucepan. Cook over low gas flame, stirring constantly, until thickened.

Combine all ingredients except the flavorings in large saucepan. Beat until thoroughly blended. Place over low gas flame and beat 7 minutes, or until stiff peaks form. Remove from heat. Add flavorings and beat for 1 minute, or until thick enough to spread.