Stately Coconut Layer Cake  from Southern Living

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.