Serves: 12
Total Calories: 454
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. In large bowl, combine flour, 1 1/2 cups sugar, baking powder, 1 teaspoon salt, milk and shortening beat at low speed until moistened. Beat 2 minutes at medium speed. Add coconut extract and 4 egg whites beat an additional 2 minutes. Pour into greased and floured pans.
2. Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled.
3. Meanwhile, in small saucepan, combine 3/4 cup sugar, cornstarch and 1/4 teaspoon salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove saucepan from heat.
4. In small bowl, beat egg yolks. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over medium heat until mixture boils. Boil 1 minute, stirring constantly. Remove saucepan from heat. Stir in margarine, lemon peel and lemon juice. Cool 30 minutes or until completely cooled.
5. In medium saucepan, combine 1/2 cup sugar, 2 tablespoons water and 2 egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form. Add marshmallow creme beat until stiff peaks form.
6. Place 1 cake layer, top side down, on serving plate. Spread with cooled filling. Top with second cake layer, top side up. Frost sides and top of cake with frosting. Sprinkle coconut over top of cake.
High Altitude (above 3500 feet): Decrease flour to 1 3/4 cups decrease sugar in cake to 1 1/4 cups. Bake at 375°F. for 25 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 470 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 40 mg 13% * Sodium: 420 mg 18% * Total Carbohydrate: 81 g 27% * Dietary Fiber: 1 g 4% * Sugars: 61 g * Protein: 6 g * Vitamin A: 2% * Vitamin C: 2% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 2 Starch, 3 1/2 Fruit, 2 Fat or 5 1/2 Carbohydrate, 2 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This Coconut Cake with Lemon Filling recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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