Cake:
1 c. vegetable shortening
2 c. sugar
3 c. sifted cake flour
1 Tb. baking powder
3/4 c. milk
1/2 tsp. lemon extract
1/2 tsp. vanilla
6 egg whites, stiffly beaten
1 1/2 c. shredded coconut
Lemon filling:
1/2 c. butter
1 c. sugar
6 egg yolks, beaten
3/4 c. fresh lemon juice
1 Tb. cornstarch
4 tsps. grated lemon peel
1/8 tsp. salt
Fluffy White Icing:
2 egg whites
1 1/2 c. sugar
1/8 tsp. salt
1/2 c. water
1/2 tsp. vanilla
1/2 tsp. lemon extract
Cream shortening
gradually add sugar, beating until light & fluffy. Sift together flour & baking powder
add alternatly with milk. Stir in flavoring. Fold in egg whites. Pour into 3 prepared round layer pans. Bake 25 minutes or until golden brown in 350 oven. Cool. Spread Lemon Filling between layers & top of cake. Frost sides with Fluffy White Icing & sprinkle shredded coconut. Lemon Filling: Combine all filling ingredients in saucepan. Cook over low heat, stirring until thickened. Cool slightly before spreading. Fluffy White Icing: Combine all icing ingredients except the flavorings in large saucepan. Beat until thoroughly blended. Place over low heat & beat 7 minutes or until stiff peaks form. Remove from heat. Add flavorings & beat for 1 minute or until thick enough to spread.
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