1 ts Baking soda
1 c Buttermilk
1/4 lb Butter,at room temperature
1 1/3 c Sugar
2 Egg yolks
2 c Flour,all-purpose
1/2 ts Salt
2 ts Baking powder
1/2 ts Lemon rind,grated
2 Egg whites
LEMON-COCONUT FILLING
3/4 c Sugar
2 tb Cornstarch
1 c Water,boiling
1/4 c Lemon juice
1/2 c Coconut grated
1 tb Butter
-COCONUT FROSTING-
2 Egg whites
1 1/2 c Sugar
1/2 c Water
1 tb Light corn syrup
1 1/2 c Coconut,grated
1. Preheat oven to 350’F.
2. Grease and flour 2 9″ layer cake pans.
3. Add soda to buttermilk, stir to blend, and set aside.
4. Cream butter with sugar until light and fluffy. Add egg yolks one
at a time and beat well after each addition.
5. Sift flour with salt and baking powder onto waxed paper. Add flour
mixture alternately with buttermilk to butter a little at a time and
blend well after each addition. Stir in lemon rind.
6. In a separate bowl beat egg whites until stiff, then fold into
batter. Pour into prepared pans and bake in preheated oven for about
30 minutes. Remove from pans onto cake rack until cool. Put layers
together with Lemon-Coconut Filling, frost with Coconut Frosting, and
sprinkle with coconut.
*** LEMON-COCONUT FILLING ***
Mix together sugar and cornstarch in a saucepan. Add boiling water and
lemon juice; stir in coconut. Bring to a full boil over high heat,
stirring frequently. Reduce heat slightly and let boil, stirring
constantly, for 1 minute. Remove from heat and stir in butter. Cool
to room temperature. Stir; spread between cakes layers.
*** COCONUT FROSTING ***
1. Combine all ingredients except coconut in top of double boiler.
Beat 1 minute to blend, then place over boiling water and beat with
rotary hand or electric beater until stiff peaks form, stirring
mixture up from bottom and sides of pan occasionally.
2. Transfer to a large bowl and beat 1 minute more, or until thick
enough to spread.
3. Frost cake, then sprinkle generously with grated coconut.
4. Makes sufficient frosting for sides and top of 2 9″ cake layers.
Yields
8 Servings