Lemon filled coconut cake

Yield: 16 servings

Measure Ingredient
¾ cup Granulated sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
¾ cup Water
1 tablespoon Margarine -- melted
1 teaspoon Lemon peel -- grated
⅓ cup Lemon juice -- at room
Temperature
4 drops Yellow food coloring
2¼ cup Unbleached flour
1⅔ cup Granulated sugar
3½ teaspoon Baking powder
1 teaspoon Salt
1¼ cup Skim milk -- at room
Temperature
⅔ cup Margarine -- softened
1 teaspoon Vanilla
5 Egg whites -- whipped
1 cup Coconut -- shredded
1 cup Whipping cream
¼ cup Powdered sugar -- sifted

FILLING

CAKE

TOPPING

Preheat oven at 350. Prepare 2 round cake pans with cooking spray and flour. To prepare filling, combine ¾ cup granulated sugar, cornstarch, and salt in a 1½ quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes; remove from heat. Stir in margarine and lemon peel until margarine is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto hot filling. Refrigerate until set, about 1 hour. To prepare cake, combine flour, remaining granulated sugar, baking powder, and salt in a mixing bowl. In another mixing bowl, combine milk, vanilla, egg whites, and coconut. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pans. Bake 30 to 35 minutes. Meanwhile, to prepare topping, combine whipping cream and powdered sugar in chilled mixing bowl until stiff. Fill layers with filling and frost with whipped cream; refrigerate.

Recipe By : Betty Crocker's Casual Country Cooking

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