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Coconut Lemon Cake

Cookies.Recipes's picture
  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)

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.

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