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Add a photoRaciónes: 12
Ingredientes
- Filling----
- 3/4 c. Granulated sugar
- 3 Tbsp. Cornstarch
- 1/4 tsp Salt
- 3/4 c. Water
- 1 Tbsp. Margarine -- melted
- 1 tsp Lemon peel -- grated
- 1/3 c. Lemon juice -- at room Temperature
- 4 dsh Yellow food coloring Cake----
- 2 1/4 c. Unbleached flour
- 1 2/3 c. Granulated sugar
- 3 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1 1/4 c. Skim lowfat milk -- at room Temperature
- 2/3 c. Margarine -- softened
- 1 tsp Vanilla
- 5 x Egg whites -- whipped
- 1 c. Coconut -- shredded Topping----
- 1 c. Whipping cream
- 1/4 c. Powdered sugar -- sifted
Direcciones
- Preheat oven at 350. Prepare 2 round cake pans with cooking spray and flour. To prepare filling, combine 3/4 c. granulated sugar, cornstarch, and salt in a 1 1/2 qt saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, till mix thickens and boils. Boil and stir 5 min; remove from heat. Stir in margarine and lemon peel till margarine is melted. Gradually stir in lemon juice and food color.
- Press plastic wrap onto warm filling. Chill till set, about 1 hour.
- To prepare cake, combine flour, remaining granulated sugar, baking pwdr, and salt in a mixing bowl. In another mixing bowl, combine lowfat milk, vanilla, egg whites, and coconut. Mix dry ingredients with wet ingredients just till moistened. Pour batter into prepared pans. Bake 30 to 35 min.
- Meanwhile, to prepare topping, combine whipping cream and powdered sugar in chilled mixing bowl till stiff. Fill layers with filling and frost with whipped cream; chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 416 | |
| Calories from Fat 143 | 34% |
| Total Fat 16.24g | 20% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 2.05g | |
| Cholesterol 14mg | 5% |
| Sodium 756mg | 32% |
| Potassium 97mg | 3% |
| Total Carbs 65.41g | 17% |
| Dietary Fiber 1.0g | 3% |
| Sugars 44.61g | 30% |
| Protein 3.66g | 6% |
