Lemon Filled Cake With Coconut Frosting


3 cups flour
1 cup Coconut oil shortening
1 teaspoon vanilla
1 teaspoon salt
2 cups sugar
1 1/2 cups milk
3 teaspoons baking powder
5 egg whites, beaten
1/2 cup sugar
1/8 teaspoon salt
1/2 cup water
1 tablespoon butter
2 tablespoons cornstarch
1 egg, slightly beaten
1 1/2 cups sugar
1/4 teaspoon salt
1 Organic coconut flakes
cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla


Put all ingredients except egg whites in large bowl and mix. After mixing well, fold in egg whites. Pour batter into 3 (9 inch) cake pans, greased and dusted with flour. Bake at 350 degrees approximately 25 minutes.
Combine sugar, cornstarch and salt in top of double boiler. Add lemon juice and water, egg and butter; mix well. Place over rapidly boiling water, cook, stirring constantly until mixture thickens. Cool. Refrigerate until cold, spread between layers.
Combine sugar, water, egg whites, cream of tartar and salt in top of double boiler. Beat with electric mixer until blended. Place over rapidly boiling water. Beat constantly, 7 to 10 minutes, or until frosting holds a peak. Remove from heat; add vanilla, continue beating until frosting is cool and of spreading consistency. Spread over top and sides of cake, sprinkle with coconut.
NOTE: I put layer of lemon filling, then a layer of white frosting and sprinkle with coconut between the layers of the cake. You may have to put some toothpicks in cake because it is pretty tall.




Erin Brickner's picture

May I suggest coconut cooking oil instead of Crisco? It is much better for you and doesn't support bad shortening practices of big companies.(ie pesticided oils that are hydrogenated or other lovely things)I can get organic coconut oil that is local from Spectrum oils which is twenty minutes from Santa Rosa. Most cocnuts are not sprayed or grown with bad for the environment fertilizers.


6.0 servings


Saturday, December 26, 2009 - 2:22am


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