Ingredients
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
Garnishes: fresh rosemary sprigs, gumdrops
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.
Prep: 10 min., Cook: 5 min. A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.
This recipe goes with Lemon-Coconut Cake
Lemon Filling
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter
Preparation
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally. Makes 1 2/3 cups.
Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar 1 teaspoon vanilla extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Yield
Makes about 3 cups
Submitted by Heather Swendsen
Carrot Cake
Ingredients
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
3 cups finely shredded carrots
1 cup oil
4 eggs
Grease and lightly flour two round baking pans, one 9x13 pan, or a bundt pan. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with electric mixer till combined. Pour batter into pan.Bake in a 350 oven for 30 to 35 minutes for round pans or 35 to 40 minutes for other pans or until a toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Frost with cream cheese frosting or just sprinkle some powdered sugar on top.
Cream cheese frosting
6 ounces cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
4 1/2 - 5 cups powdered sugar
Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 to 3 cups additional powdered sugar to reach spreading consistency. This frosts the tops and sides of two 9-inch layers. Cover and store cake in refrigerator.
Submitted by Julie Despain - courtesy of Better Homes and Gardens Cookbook
1 box white cake mix (prefer BC or DH brands/ could also try with chocolate cake mix)
2 boxes Betty Crocker “Home Style Fluffy White” frosting mix (found at HEB)
(or homemade Seven Minute Frosting using egg whites)
2 C fresh or frozen raspberries
Fresh raspberries for garnish
When cooled and removed from pans, carefully slice layers in half to make four layers. Place waxed paper between layers and chill for several hours.
Mix one box of frosting according to directions and stir drained berries into this batch of frosting. Spread 1/3 of the berry-frosting between each of the 4 layers of cake. Gently smooth all filling at the edges of cake layers to make a smooth surface for second frosting.
Mix second box of frosting and cover entire cake. Garnish with fresh raspberries just before serving.
Too Much Chocolate Cake
Ingredients
1 (18.25 oz) package of Dark Chocolate Fudge cake mix (or Devil's Food)
1 (5.9 oz) package of instant chocolate pudding mix
4 beaten eggs
1/2 cup vegetable oil
1/3 cup milk
1 cup sour cream
1/2 cup warm water
1 1/2 cup semisweet chocolate chips
Preheat oven 335 degree
Mix all ingredients in the order above - pour in a greased 12 cups bundt pan
Bake for 50 min to 1 hour - until top is springy and toothpick inserted comes clean - cool for at least 1 hour before inverting onto plate.
Satiny Chocolate Glaze
1 cup semisweet chocolate chips
4 Tbs butter
1 1/2 Tbs light corn syrup
1/2 tsp vanilla extract
Combine all ingredients microwave for 45 sec then mix - microwave for another 30 sec until smooth and liquid enough - pour onto cooled cake so it drizzles down the side.
You can complement the cake with fresh berries and powdered sugar
Submitted by Julienna Viegas-Haws - slightly modified from Allrecipes.com
