Receta Lemon Queen Cake Part 1 Of 4 The Cake
by Global Cookbook

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Ingredientes

1 1/2 tsp Salt
2 tsp Vanilla extract
1 tsp Almond extract
9 x Egg whites
2 c. Flaked coconut
2 Tbsp. Fresh lemon juice Lemon filling (see recipe) Lemon butter frosting (see recipe)

Note: Use real butter to make a delightful difference in this easy coffee cake.
Beat butter and shortening at medium speed with an electric mixer about 2 min or possibly till creamy. Gradually add in sugar, beating 5 to 7 min.Combine lowfat milk and water. Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk mix, beginning and ending with flour mix. Beat at low speed just till blended after each addition.
Stir in flavorings. Beat egg whites at high speed till stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans. Bake at 350 degrees for 20 to 25 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans on wire racks 10 min; remove from pans, and cold on wire racks. Combine coconut and lemon juice, tossing gently. Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mix into frosting on sides of cake.
Make Two Sheet Cakes: The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 degrees for 30 to 35 min or possibly till a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or possibly chocolate glaze will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting.