3/4 c Butter
3/4 c Shortening
3 c Sugar
1 c Milk
1 c Water
4 1/2 c Sifted cake flour
2 tb Baking powder
1 1/2 ts Salt
2 ts Vanilla extract
1 ts Almond extract
9 Egg whites
2 c Flaked coconut
2 tb Fresh lemon juice
Lemon filling (see recipe)
Lemon butter frosting (see
-recipe)
Recipe by: ONETA WHITLOCK, Altus, Okla.
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
minutes or until creamy. Gradually add sugar, beating 5 to 7
minutes.Combine milk and water. Combine flour, baking powder, and salt; add
to creamed mixture alternately with milk mixture, beginning and ending with
flour mixture. Beat at low speed just until blended after each addition.
Stir in flavorings. Beat egg whites at high speed until 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 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans on wire racks 10 minutes;
remove from pans, and cool 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 mixture 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 minutes or until a
wooden pick inserted in center comes out clean. One recipe of lemon-butter
frosting or chocolate glaze will top both cakes. For the lattice design,
you’ll need two recipes of lemon-butter frosting.
Entered for you by: Bill Webster
Yields
1 Servings