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Ingredientes
- 1 tsp Baking soda
- 1 c. Buttermilk
- 1/4 lb Butter,at room temperature
- 1 1/3 c. Sugar
- 2 x Egg yolks
- 2 c. Flour,all-purpose
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1/2 tsp Lemon rind,grated
- 2 x Egg whites
- 3/4 c. Sugar
- 2 Tbsp. Cornstarch
- 1 c. Water,boiling
- 1/4 c. Lemon juice
- 1/2 c. Coconut grated
- 1 Tbsp. Butter
- 2 x Egg whites
- 1 1/2 c. Sugar
- 1/2 c. Water
- 1 Tbsp. Light corn syrup
- 1 1/2 c. Coconut,grated
Direcciones
- 1. Preheat oven to 350'F.
- 2. Grease and flour 2 9" layer cake pans.
- 3. Add in soda to buttermilk, stir to blend, and set aside.
- 4. Cream butter with sugar till light and fluffy. Add in egg yolks one at a time and beat well after each addition.
- 5. Sift flour with salt and baking pwdr onto waxed paper. Add in flour mix alternately with buttermilk to butter a little at a time and blend well after each addition. Stir in lemon rind.
- 6. In a separate bowl beat egg whites till stiff, then fold into batter.
- Pour into prepared pans and bake in preheated oven for about 30 min.
- Remove from pans onto cake rack till cold. Put layers together with Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with coconut.
- *** LEMON-COCONUT FILLING***
- Mix together sugar and cornstarch in a saucepan. Add in boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cold to room temperature.
- Stir; spread between cakes layers.
- *** COCONUT FROSTING***
- 1. Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or possibly electric beater till stiff peaks form, stirring mix up from bottom and sides of pan occasionally.
- 2. Transfer to a large bowl and beat 1 minute more, or possibly till thick sufficient to spread.
- 3. Frost cake, then sprinkle generously with grated coconut.
- 4. Makes sufficient frosting for sides and top of 2 9" cake layers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 641 | |
| Calories from Fat 148 | 23% |
| Total Fat 17.0g | 21% |
| Saturated Fat 11.5g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 748mg | 31% |
| Potassium 132mg | 4% |
| Total Carbs 121.09g | 32% |
| Dietary Fiber 1.8g | 6% |
| Sugars 92.64g | 62% |
| Protein 4.76g | 8% |
