- one cup soft butter
- two cups of sugar
- four large eggs, separated
- three cups all-purpose flour
- one tablespoon baking powder
- one cup milk
- one teaspoon vanilla
- Lemon filling
- Cream Cheese Frost
- two c shredded sweetened coconut
Beating butter on speed with an mixer to fluffy. Gradually add sugar, and beat well. Add egg yolks, one at a time, and beat until blended after each addition.
Combine flour and baking powder. Add to the butter mixture alternately with the milk, at the beginning and at the end with the flour mixture. Beat on low speed until blended after each addition. Add the vanilla.
Beating egg whites on high speed with an mixer to stiff peaks form. Add a third of the egg whites to the mixture. Gently add the remaining whisked egg whites until blended. Pour mixture into 3 greased 9-inch round cake pans and floured.
Bake at three hundred fifty degrees for eighteen to tweleve minutes or until a wood piece comes out clean in center. Cool in pans on wire racks for 10 minutes; Remove from pans, and cool completely on wire racks.
Spreading lemon filling between layers. Spread cream cheese frosting on the face and sides of the cake. Sprinkle toasted coconut and put lemon on top. Decorate it as desired.
- +Lemon Filling Adapted From Ina Garten – Makes three Cups
- one cup sugar
- 1/4 cup starch
- four egg yolks, lightly beaten
- two teaspoons grated lemon peel
- 1/3 cup fresh lemon juice
- two tablespoons butter
Removing peel from three lemons, taking care to avoid the white pulp.
Place the zest in a food processor fitted with a steel blade. Add the sugar and beat until the crust is very soft in the sugar. Melt the butter and whisk into the sugar and lemon mixture. Add eggs one at a time, then add lemon juice, salt, and cornstarch. Mix until combined. Pour mixture into a two-liter saucepan and cook over low heat until firm (about 10 minutes), stirring constantly. Lemon curd will thicken at about one hundred seventy degrees Fahrenheit, or just below the boil. Remove from heat and cool or cool down.
- +cream cheese Frost
- half c soft butter
- one package (eight ounces) soft cream cheese
- one pack (sixteen ounces) powder sugar
- one tsp vanilla
Beating butter & cream cheese on speed with an electric mixer to creamy.
Gradually add powdered sugar, beating on low speed until blended; Add the vanilla.
shredded or grated coconut
Heat the oven to three hundred fifty degrees Fahrenheit.
Spread the coconut in a single layer on a baking tray. (cover with butter paper)
Put the coconut in the oven. Check in after about two minutes. Keep checking every minute until the coconut is the desired color. We like our toast on the edges, but still white in the middle.
We take it out of the oven. Allow cooling.