When I was working with SBA after Hurricane Isabel in Maryland, I was delighted with all the cakes they had in the restaurants. My favorite was the Lemon Coconut Cake and I found a recipe I like. They last time I made it for myself was for Mother's Day this year. If you are in a hurry you can just use white cake mix and the filling and frosting from this recipe. Here is my humble edition--but it tasted wonderful and tastes just as good after freezing.
Cake:
Place 5 egg whites in a small mixing bowl and let stand at room temperature for 30 minutes before beating stiff.
In large mixing bowl, cream 3/4 cup shortening and 1 1/2 cups sugar untilt light and fluffy. Beat in 1 1/2 teaspoons vanilla extract.
Combine 2 cups all-purpose flour with 2 teaspoons baking powder and 1 teaspoon salt; add to creamed mixture alternately with 1 cup milk.
Fold beaten egg whites into creamed mixture. Pour batter into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Filling:
In a heavy saucepan, combine 3/4 cup sugar, 2 T cornstarch and a dash of salt. Stir in 3/4 cup cold water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat and stir a small amount of filling into 2 beaten egg yolks, return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat and stir in 3 T lemon juice and 1 T butter. Cool, without stirring to room temperature.
Frosting:
In a large mixing bowl, cream 3/4 cup shortening and 3 3/4 cup confectioner's sugar until light and fluffy, beat in vanilla. Gradually add 1/3 cup water, beating until smooth.
Spread filling between cooled cake layers. Frost top and sides of cake; sprinkle with 1 1/4 cups flaked coconut.
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