Lemon Coconut Cake
Ingredients
3 C. cake flour; sifted
3 tsp. baking powder
1/4 tsp. salt
1/2 C. butter; or shortening
1/2 C. sugar
1 C. milk
1/2 tsp. lemon extract
4 egg whites; stiffly beaten
Filling:
3/4 C. sugar
2 Tbsp. cornstarch
1 C. water, boiling
1/4 C. lemon juice
1/2 C. coconut grated
1 Tbsp. butter
Cooking Instructions
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add lemon extract. Fold in egg whites quickly and thoroughly. Bake in three greased 9 inch layer pans in moderate oven at 375 degrees for 25 to 30 minutes. Spread Coconut Lemon Filling 1/2-inch thick on top of layers and let stand until filling is set then adjust layers and spread remaining filling on sides of cake. Sprinkle Coconut generously on sides and top of cake. Decorate top of cake with a 1-inch border of coconut. Coconut Lemon Filling: Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)