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Receta Coconut Cake With Lemon Filling
by CookEatShare Cookbook

Coconut Cake With Lemon Filling
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Ingredientes

  • 1 c. butter
  • 2 c. sugar
  • 4 large eggs
  • 3 c. all-purpose flour
  • 1 T baking pwdr
  • 1/8 teaspoon salt
  • 1 c. lowfat milk
  • 2 teaspoon vanilla extract
  • Lemon Filling
  • Frosting (recipe follows)
  • Flaked coconut
  • 1/2 c. butter
  • 1/2 c. sugar
  • 1/4 c. grated lemon rind
  • 1/3 c. plus 1 teaspoon fresh lemon juice
  • 2 large eggs, beaten
  • 2 c. sugar
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 c. water
  • 3 egg whites
  • 2 teaspoon vanilla extract

Direcciones

  1. Cream butter; gradually add in sugar, beating well at medium speed of an electric mixer. Add in large eggs, one at a time, beating well after each addition. Put together flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Mix after each addition. Stir in vanilla.Pour batter into 3 greased and lightly floured 8-inch round cake pans. Bake at 350 degrees for 20 to 25 min or possibly till a wooden pick inserted in center comes out clean. Let cool in pans 10 min; remove from pans, and let cool completely on wire racks. Spread Lemon Filling between layers; spread frosting on top and sides of cake. Sprinkle with flaked coconut. Yield: one 3-layer cake.
  2. Put together first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook till butter melts, stirring occasionally. Add in large eggs; cook till thickened. Let cool completely. Yield: 1 1/4 cups.
  3. Put together first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, till clear. Cook, without stirring, to hard ball stage (250-268 degrees). Beat egg whites (at room temperature) till soft peaks form. Continue to beat, slowly adding syrup mix. Add in vanilla; beat till stiff peaks form. Yield: 3 1/4 cups.