Stately Coconut Layer Cake from Southern Living 1 cup shortening 2 cups sugar 4 eggs 3 cups sifted cake flour 2 ½ tsp baking powder ½ tsp salt 1 cup milk 1 tsp almond extract 1 tsp vanilla Lemon-Orange Filling or Pineapple Filling Boiled frosting ½ cup flaked coconut Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Lemon-Orange Filling between layers; spread Boiled Frosting on top and sides, and sprinkle with coconut. Lemon-Orange Filling 1 cup sugar 1/3 cup flour ¼ tsp salt ¼ cup water 2 T grated orange rind 1 T grated lemon rind 1 ¼ cups orange juice ¼ cup lemon juice 4 egg yolks, well beaten Combine sugar, flour, salt, and water in a heavy saucepan; stir well. Stir in fruit rind and juices. Cook over medium heat, stirring constantly until mixture thickens and boils. Gradually stir about ¼ of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Return to a boil; cook 1 to 2 minutes, stirring constantly. Remove from heat, and let cool completely. (Mixture will be thick.) Yield: 2 ¼ cups. Pineapple Filling 3 T flour ½ cup sugar 1 (20 oz) can crushed pineapple, undrained 2 T butter Combine flour and sugar in a small saucepan; add pineapple and butter. Cook over medium heat, stirring constantly, until thickened. Cool. Yield: 2 2/3 cups. Boiled Frosting 1 ½ cups sugar ½ tsp cream of tartar 1/8 tsp salt ½ cup hot water 4 egg whites ½ tsp almond extract ½ tsp coconut extract (optional) Combine sugar, cream of tartar, salt, and water in a heavy saucepan. Cook over medium heat, stirring constantly, until clear. Cook, without stirring, to soft ball stage (240) Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup mixture. Add flavorings; continue beating until stiff peaks form and frosting is thick enough to spread. Yield: 7 cups. |