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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Heres a great combo for a nice summer cake. This wont be high and fluffy but rather slightly dense and creamy. Enjoy! Ingredients:
1/2 cup butter, at room temp |
1 cup granulated sugar |
1/2 cup shredded coconut |
3 egg yolks, reserve whites |
1 tablespoon baking powder |
1 1/2 cups flour |
1 cup milk |
2/3 cup freshly squeezed lemon juice |
1 cup granulated sugar |
1 tablespoon cornstarch |
2 large eggs, beaten |
1/2 cup butter, at room temp |
1 cup shredded coconut, divided |
3 egg whites |
1/4 cup granulated sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Butter a 9x13 baking pan and set aside.
3. In a large bowl cream together the butter and sugar until light and fluffy.
4. Beat in the coconut and egg yolks.
5. Combine the baking powder and flour in a small bowl.
6. Add to egg mixture in 3 batches, alternating with the milk.
7. Pour into the prepared baking pan and bake for 25 minutes.
8. Test with a toothpick and if done remove from oven.
9. Set on a wire rack to cool.
10. Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
11. Heat and stir for 5 minutes until thickened.
12. Pour onto warm cake.
13. Sprinkle 1/2 of the coconut on top of the filling.
14. Beat the whites in a medium bowl until soft peaks form.
15. Gradually beat in sugar until dissolved.
16. Spread over coconut layer.
17. Sprinkle second amount of coconut over top.
18. Bake for 12 minutes or until the coconut and whites are lightly browned.
19. Cool on the wire rack for 15 minutes.
20. Place in the fridge for 1 hour or better yet all day or overnight.
21. Cut when cooled.
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