Filling—-
3/4 c Granulated sugar
3 tb Cornstarch
1/4 ts Salt
3/4 c Water
1 tb Margarine — melted
1 ts Lemon peel — grated
1/3 c Lemon juice — at room
Temperature
4 dr Yellow food coloring
Cake—-
2 1/4 c Unbleached flour
1 2/3 c Granulated sugar
3 1/2 ts Baking powder
1 ts Salt
1 1/4 c Skim milk — at room
Temperature
2/3 c Margarine — softened
1 ts Vanilla
5 Egg whites — whipped
1 c Coconut — shredded
Topping—-
1 c Whipping cream
1/4 c Powdered sugar — sifted
Preheat oven at 350. Prepare 2 round cake pans with cooking spray and
flour. To prepare filling, combine 3/4 cup granulated sugar, cornstarch,
and salt in a 1 1/2 quart saucepan. Gradually stir in water. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 5 minutes; remove from heat. Stir in margarine and lemon peel
until margarine is melted. Gradually stir in lemon juice and food color.
Press plastic wrap onto hot filling. Refrigerate until set, about 1 hour.
To prepare cake, combine flour, remaining granulated sugar, baking powder,
and salt in a mixing bowl. In another mixing bowl, combine milk, vanilla,
egg whites, and coconut. Mix dry ingredients with wet ingredients just
until moistened. Pour batter into prepared pans. Bake 30 to 35 minutes.
Meanwhile, to prepare topping, combine whipping cream and powdered sugar in
chilled mixing bowl until stiff. Fill layers with filling and frost with
whipped cream; refrigerate.
Yields
16 Servings