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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âIf youâre pressed for time, use a white cake mix and dress it up with the filling and frosting from this recipe,â suggests field editor LaDonna Reed, Ponca City, Oklahoma. âThis is a lovely dessert for spring and summer.â Ingredients:
5 egg whites |
3/4 cup shortening |
1-1/2 cups sugar |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 cup milk |
filling: |
3/4 cup sugar |
2 tablespoons cornstarch |
dash salt |
3/4 cup cold water |
2 egg yolks |
3 tablespoons lemon juice |
1 tablespoon butter |
frosting: |
3/4 cup shortening |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/3 cup water |
1-1/4 cups flaked coconut |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.
4. In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut. Yield: 12-14 servings.
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