1 (14 ounce) can condensed milk
1/2 cup lemon juice
1/2 tsp grated lemon rind (optional)
Yellow food coloring (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
2 teaspoons vanilla
1 cup milk
4 egg whites
Creamy White Frosting (see recipe)
3/4 cup flaked coconut
Preheat oven to 350 degrees. In medium bowl, combined sweetened condensed milk, lemon juice, rind and food coloring. Chill. Meanwhile, combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Spread into 2 8" or 9" round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans, cool completely. Split each layer horizontally into 2 layers**. Spread about 1/2 cup lemon mixture between each layer and on top to within 1" of edge. Frost side and 1" rim. Coat side of cake with coconut. Store covered in refrigerator.
**Tip: To split cake layer, measure halfway up side, mark with toothpicks. Using long piece of thread, rest on picks. Cross thread and pull through.
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