Lemon Filled Cake With Coconut Frosting

Photo by: kimberlykv

Lemon Filled Cake With Coconut Frosting

Food Ingredients:
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 cup lemon juice 1 egg, slightly beaten 1 1/2 cups sugar 2 egg whites 1/4 teaspoon salt 1 Organic coconut flakes cup water 1/4 teaspoon cream of tartar 1 teaspoon vanilla

Recipe preparation:
1 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. 2 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. 3 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. 4 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.

Recipe source: Foodista recipe