Ingredients: |
Ingredients: For the White Cake:
1 cup vegetable shortening
2 cups granulated sugar
3 cups sifted cake flour
1 Tbsp. baking powder
3/4 cup milk
1/2 tsp. lemon extract, optional
1/2 tsp. vanilla extract
6 egg whites, stiffly beaten
1 coconut, milk extracted and coconut meat grated (for frosting), optional
((You can use frozen grated coconut or packaged sweetened shredded coconut)
For the Lemon Curd:
3/4 cup fresh lemon juice
1 Tbsp. cornstarch
1/2 cup (1 stick) unsalted butter, cut into pieces
6 egg yolks, lightly beaten
4 tsp. freshly grated lemon peel
1/2 tsp. salt
For the Frosting:
11/2 cup granulated sugar
2 large egg whites
1 Tbsp. light corn syrup
1/2 tsp salt
1/2 cup water
1 tsp vanilla
1-1/2 cup shredded coconut
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Directions: |
Directions:Preheat oven to 350º. Grease and flour three 9-inch cake pans.
With an electric mixer, cream shortening. Gradually add sugar, beating until fluffy. Sift together flour and baking powder and add to shortening mixture, alternating with milk, beginning and ending with flour. Stir in lemon and vanilla extracts. Fold in beaten egg whites. Pour into pans and bake for 10 minutes. Turn onto a rack and cool completely.
When layers have cooled, brush generously with coconut milk (if using fresh coconut).
Meanwhile, prepare the lemon curd: In a small bowl, combine lemon juice and cornstarch and stir until smooth. In a saucepan over low heat, melt butter and stir in sugar. Whisking constantly, add egg yolks until combined. Add lemon juice mixture, lemon peel and salt. Cook over medium-low heat, stirring constantly, until thickened. (if any bits of egg cook through, remove them or pass mixture through a sieve.) Remove from heat and cool completely.
To prepare the frosting: In a double boiler or large bowl over simmering water, place sugar, egg whites, corn syrup, salt and water; beat and cook for 5 to 7 minutes, or until peaks form and hold. Remove from heat; add vanilla and beat for 1 minute.
To assemble the cake: Place one layer on a plate. Top with half the lemon curd. Top with next layer and remaining curd. Top with next layer and frost with icing (there will be some extra). Press coconut into the frosting. |
This recipe for Rich's Coconut Cake is from