Any golfer knows you can’t survive without your greens! Our Lemon Coconut Cake is sure to catch his eye with chopped nuts for the “rough” and tinted coconut for the “fairway.”
Source:
Gifts from the Kitchen
instructions
Tools:
Cake:
Ingredients:
- 2 cups cake flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 package (3 oz.) lemon gelatin
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 tablespoons lemon extract
- 3 large eggs, separated
- 1/4 cup sugar
Glaze:
Ingredients:
- 1 lb. confectioners sugar
- 3/4 cup lemon juice
Frosting:
Ingredients:
Preheat oven to 325°F. Spray pan with non-stick vegetable cooking spray.
To prepare cake: In large mixing bowl, sift together cake flour,1 cup
sugar, baking powder and gelatin. Beat in milk, oil and lemon extract. Beat in
egg yolks, one at a time. Beat egg whites until stiff, but not dry,beating in
1/4 cup sugar. Fold egg whites gently, but thoroughly, into batter. Pour batter
into prepared pan. Bake 30-45 minutes or until cake springsback lightly to the
touch. Turn out immediately onto wire rack. While cakeis baking, prepare glaze.
To prepare glaze: Combine confectioner's sugar and lemon juicein saucepan;
heat until very hot. Keep warm while cake is baking. Carefullyand slowly spoon
the warm glaze over warm cake on wire rack until all glazeis absorbed. Let cool
1 hour. While cake is cooling, tint coconut. To tint coconut, place coconut in
plastic bag. Add few drops icing color and shakebag until color is evenly distributed.
Frost cooled cake with buttercream icing. Press nuts around sides of cake. Sprinkle
top with green-tinted coconut. Decorate with cake topper set.
YIELD: Makes 10-12 servings.