LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Lemony Coconut Cake
| Lemony Coconut Cake | Print |
Recipe By: Alice Morrow
Lemony Coconut Cake
Ingredients
- 1 c. butter, softened
- 2 c. sugar
- 4 large eggs, separated
- 3 c. flour
- 1 T. baking powder
- 1 c. milk
- 1 t. vanilla
- ⅛ t. salt
- Lemon Filling (store bought or homemade)
- Fluffy White frosting (store bought or homemade)
- Fresh cranberries, boxwood sprigs, garnish
Instructions
- Beat butter with electric mixer until fluffy.
- Gradually add sugar, beating well.
- Add yolks, one at a time, beating after each addition.
- Combine flour and baking powder, add to butter mixture alternately with milk and ending with flour mixture. Beat at low speed until blended after each addition.
- Stir in 1 t. vanilla.
- Beat egg whites and salt at high speed with electric mixer until stiff peaks form.
- Stir about ⅓ of egg whites into batter. Fold in remaining egg whites.
- Spoon batter into 3 greased and floured 9” round cake pans.
- Bake 350 for 18-20 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes and then remove from pans and cool completely on wire racks.
- Spread lemon filling between layers.
- Spread white frosting on sides and top of cake.
- Sprinkle top and sides with coconut.
- Garnish if desired.
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