Lemon Coconut Cake

Ingredients: 

5 egg whites 
3/4 cup shortening 
1-1/2 cups sugar 
1-1/2 teaspoons vanilla extract 
2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon salt 
1 cup milk 
Filling: 
3/4 cup sugar 
2 tablespoons cornstarch 
Dash salt 
3/4 cup cold water 
2 egg yolks 
3 tablespoons lemon juice 
1 tablespoon butter 
Frosting: 
3/4 cup shortening 
3-3/4 cups confectioners' sugar 
1 teaspoon vanilla extract 
1/3 cup water 
1-1/4 cups flaked coconut

Directions: 

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. 
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. 3. In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature. 
4. In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.
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