 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
My grandmother and mother usually made this lovely layer cake for holidays and served it with scoops of homemade custard. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
2 eggs |
5 egg yolks |
3 cups cake flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1-2/3 cups buttermilk |
3 teaspoons lemon extract |
frosting: |
1-3/4 cups sugar |
4 egg whites |
1/2 cup water |
1/2 teaspoon cream of tartar |
1 teaspoon vanilla extract |
1 cup flaked coconut, divided |
Directions:
1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
4. Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Yield: 12 servings.
|
|