LEMON COCONUT CAKE
1 cup sugar
1/2 cup shortening
2 eggs
6 drops almond flavoring
1 teaspoon lemon flavoring
1/4 teaspoon butter flavoring
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
Lemon-Coconut Filling (recipe follows)
Cream the sugar and shortening until light and fluffy. Add eggs and flavorings and beat well.
Sift the dry ingredients together and add alternately to the creamed mixture with the buttermilk.
Bake in 2 greased (8-inch) layer cake pans in a 350 degree F oven for 25-30 minutes.
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LEMON-COCONUT FILLING
1 cup sugar
3 level tablespoons cornstarch
1/2 teaspoon salt
1 cup hot water
1 beaten egg yolk
1 teaspoon lemon flavoring
1/4 cup lemon juice
1 cup coconut
1/4 teaspoon coconut flavoring
Mix sugar, cornstarch and salt together and add other ingredients. Cook this in top of double boiler until thickened then add lemon juice, coconut and coconut flavoring. Cook five minutes longer. Cool and spread between layers and over top of cake
CREAMY LEMON CAKE
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups sugar
2/3 cup softened butter
2 whole eggs plus 2 egg yolks
1/2 teaspoon butter flavoring
2 teaspoons lemon flavoring
1 cup milk
Creamy Lemon Frosting (recipe follows)
Sift flour, baking powder and salt together. Blend sugar into butter until fluffy. Stir in eggs and egg yolks one at a time and beat well after each addition. Add flavorings. Beat in flour mix alternately with milk. Beat for one minute or until light and creamy. Pour batter into well greased and lighly floured pans. This will make 2 (8-inch) layers or 1 (9x13-inch) cake.
Bake layers for 25 minutes, other 35 minutes in 375 degree oven. When cake is done remove from oven and cool 10 minutes in pans. turn out onto wire rack to finish cooling and frost.
CREAMY LEMON FROSTING
This makes a soft creamy frosting to cover a 2 layer cake or one large sheet cake.
1/4 cup softened butter
2 1/2 cups sifted powdered sugar, divided use
1 teaspoon lemon flavoring
2 egg white, beaten or use powdered to be on safe side as the egg whites are uncooked
Beat the butter with a spoon until fluffy and stir in 1 cup of powdered sugar and the flavoring.
Beat the egg whites until they stand in stiff peaks. Beat in the remaining sugar. Fold in butter and sugar mixture.
ORANGE DELIGHT
3/4 cup shortening
1 1/2 cups sugar
3 egg yolks, beaten
2 1/4 cups sifted cake flour
1/2 teaspoon salt
3 1/2 teaspoons baking powder
3/4 cup cold water
1/4 cup orange juice
1 teaspoon orange flavoring
3 egg whites, stiffly beaten
Orange Filling Deluxe (recipe follows)
Cream shortening, sugar and egg yolks thoroughly. Sift the dry ingredients together. Combine the water, orange juice and flavoring. Add dry ingredients to the batter alternately with the liquid. Last, fold in the beaten egg whites.
Bake in 2 (9-inch) layer cake pans which have been greased and lined with waxed paper. Bake in a 350 degree F oven for 30 minutes.
Put Orange Filling Deluxe between cooled layers and on top.
ORANGE FILLING DELUXE
1/4 cup cornstarch
1 cup sugar'
1/2 teaspoon salt
1 1/2 tablespoon lemon juice
1 cup chopped orange sections, fresh or canned
1 teaspoon orange flavoring
1/4 teaspoon butter flavoring
Combine all in top of double boiler cook, stirring until thick. Cool before filling cake. |