Lemon Coconut Cake :::gwhp32a Recipe

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Lemon Coconut Cake :::gwhp32a Ingredients

3 cup cake flour, sifted
3 tsp baking powder
1/4 tsp salt
1/2 cup butter, or shortening
1/2 cup sugar
1 cup milk
1/2 tsp lemon extract
4 each egg whites, stiffly beaten

A Recipe for
Lemon Coconut Cake :::gwhp32a

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Lemon Coconut Cake :::gwhp32a

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Lemon Coconut Cake :::gwhp32a Directions

Sift flour once, measure, add baking powder and salt, sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, altemately with milk, a
small amount at a time, beating after each addtion until smooth. Add
lemon extract. Fold in egg whites quickly and thoroughly. Bake in
three greased 9-inch layer pans in moderate oven 375 degrees F.) 25
to 30 minutes. Spread Coconut Lemon Filling (see recipe) 1/2-inch
thick on top of layers and let stand until filling is set then adjust
layers and spread remaining filling on sides of cake. Sprinkle
Coconut generously on sides and top of cake. Decorate top of cake
with a 1-inch border of coconut. Kate Smith Collection 1940 Published
by General Foods Corp.

Serves: 1

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Lemon Coconut Cake :::gwhp32a Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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