Lemon Coconut Cake Recipe
Servings: 1
Ingredients
- 3 c. Cake Flour, sifted
- 3 tsp Baking Pwdr
- 1/4 tsp Salt
- 1/2 c. Butter, or possibly shortening
- 1/2 c. Sugar
- 1 c. Lowfat milk
- 1/2 tsp Lemon extract
- 4 x Egg whites, stiffly beaten
Directions
- Sift flour once, measure, add in baking pwdr and salt, sift together three times. Cream butter thoroughly, add in sugar gradually, and cream together till light and fluffy. Add in flour, altemately with lowfat milk, a small amount at a time, beating after each addtion till smooth. Add in lemon extract. Mix in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven 375 degrees F.) 25 to 30 min. Spread Coconut Lemon Filling (see recipe) 1/2-inch thick on top of layers and let stand till 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.
- Kate Smith Collection 1940
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