Directions: |
Directions:Oven: 350º ~ Yield: One (3-layer) cake
Set out eggs. Prepare cake pans. Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites (at room temperature) in a large mixing bowl at high speed until foamy. Add cream of tartar. Beat at high speed until stiff peaks form. Gently fold one-third of egg whites into batter; fold in remaining egg whites. Pour batter into greased and floured pans. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool. To assemble, spread half of Lemon Coconut Filling on first layer, top with second layer and repeat. Spread Fluffy Lemon Frosting on top and sides of cake. Gently press coconut into frosting. To serve, place slice on small doily on a dessert plate, lay a lemon peel curl at top corner of each slice.
Lemon-Coconut Filling: Combine 1 c. sugar, 3 T. cornstarch and 1/8 tsp. salt in a heavy saucepan; stir well. Stir in 1 T. grated lemon rind, 2/3 c. lemon juice and 1/3 c. water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Gradually stir half of hot mixture into 5 beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook 1 minutes, stirring constantly. Remove from heat; add 1/2 c. butter and 1/2 c. coconut, stirring until butter melts. Let cool completely. (About 2 1/2 cups.)
Fluffy Lemon Frosting: In a small pan, combine 1 c. sugar, 1/3 c. water and 2 T. light corn syrup. Cook over medium heat, stirring constantly, until clear. Cook, without stirring until candy thermometer reaches 232º. Beat 2 egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture. Add 1/4 c. powdered sugar, 1 tsp. grated lemon rind, and 1/2 tsp. lemon extract; continue beating until stiff peaks form and frosting is thick enough to spread. (About 3 cups.) |
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