Coconut-Lemon Cake

By á-2441

Ingredients

• Lemon Filling:
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 3 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 cup milk
• 1 tsp. vanilla extract Vs tsp. salt Lemon Filling Fluffy White Frosting 1 cup flaked coconut
• Garnishes: fresh cranberries, fresh boxwood sprigs
• 1 . Beat butter at medium speed with an elec-tric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
• 2 . Combine flour and baking powder; add to butter mixture alternately with milk, begin¬ning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 tsp. vanilla.
• 3 . Beat egg whites and salt at high speed with an electric mixer until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
• 4 . Bake at 350° 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.
• 5 . Spread Lemon Filling between layers. Spread Fluffy White Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
• Note: Boxwood is poisonous if ingested. If
• MAKES 1% CUPS
• PREP: 10 MIN., COOK: 5 MIN.
• 1 cup sugar
• Vi cup cornstarch
• 1 cup boiling water
• 4 egg yolks, lightly beaten V3 cup fresh lemon juice
• 2 Tbsp. butter
• 1 . Combine sugar and cornstarch in a medi¬
• um saucepan; stir in 1 cup boiling water. Cook
• over medium heat, stirring constantly, until
• sugar and cornstarch dissolve (about 3 min¬
• utes). Gradually stir about one-fourth of hot
• mixture into yolks; add to remaining hot mix¬
• ture, stirring constantly with a wire whisk. Stir
• in lemon juice.
• 2 , Cook, stirring constantly, until thickened.
• Remove from heat; stir in butter. Cool, stirring
• occasionally.
• Fluffy White Frosting:
• MAKES 7 CUPS
• PREP: 10 MIN., COOK: 15 MIN.
• 1 cup sugar Vh cups water
• 2 Tbsp. light corn syrup 4 egg whites
• Va tsp. cream of tartar
• 1 . Combine first 3 ingredients in a small heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, until mixture reaches soft-ball stage or candy thermometer registers 240°.
• 2 . Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; slowly add syrup, beating constantly. Beat until stiff peaks form and frosting is desired consistency. ►

Preparation

Step 1

mix