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Coconut Lemon Cake

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Ingredients
  Cake flour 3 Cup (48 tbs)
  Baking powder 4 Teaspoon
  Salt 1 Teaspoon
  Vegetable shortening 3⁄4 Cup (12 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Eggs 3
  Vanilla 1 Teaspoon
  Lemon extract 1⁄2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  Lemon filling 1⁄4 Cup (4 tbs)
  Frosting 1⁄2 Cup (8 tbs) (Seven Minute)
  Canned flaked coconut 3 1⁄2 Ounce (1 Can)
Directions

1. Grease bottoms of three 9-inch layer cake pans; line pans with wax paper; grease paper.
2. Sift cake flour, baking powder and salt onto wax paper.
3. Beat shortening with sugar until fluffy;in large bowl of electric mixer at medium speed. Add eggs, one at a time, beating well after each addition; beat in vanilla and lemon extract until well blended.
4. Add sifted dry ingredients, a third at a time, alternately with milk, stirring just until blended with a wire whip.: Pour into prepared pans.
5. Bake in moderate oven (350°) 30 minutes or until centers spring back when lightly touched with fingertip.
6. Cool in pans on wire racks 5 minutes; loosen around edges with a narroiw spatula and turn out onto racks; Peel off wax paper; cool completely on wire racks.
7. Put layers together with LEMON FILLING: frost top and side with SEVEN-MINUTE FROSTING. Sprinkle coconut around side and over top.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6207 Calories from Fat 2441

% Daily Value*

Total Fat 278 g427.3%

Saturated Fat 110.3 g551.6%

Trans Fat 20.2 g

Cholesterol 662.7 mg220.9%

Sodium 4205 mg175.2%

Total Carbohydrates 869 g289.7%

Dietary Fiber 62.7 g250.6%

Sugars 482.7 g

Protein 97 g193.7%

Vitamin A 20.4% Vitamin C 2.5%

Calcium 221.9% Iron 49.5%

*Based on a 2000 Calorie diet

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Coconut Lemon Cake Recipe