Recipe: Prize Coconut Cake with Lemon Filling and 7 minute Frosting (1960's)

PRIZE COCONUT CAKE WITH LEMON FILLING AND 7 MINUTE FROSTING

1 3/4 cups sifted cake flour
2 1/4 teaspoons double-acting baking powder
3/4 teaspoon salt
1/2 cup butter or margarine
1 cup plus 2 tablespoons white granulated sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
2/3 cup flaked or fine-grained coconut
Lemon Cake Filling (recipe below)
Seven Minute Frosting (recipe below)

Sift flour with baking powder and salt.

Cream butter. Gradually add sugar. Cream until light and fluffy. Add eggs, one at a time, beating well after each. Alternately add flour and milk, beating after each addition until smooth. Stir in vanilla and coconut. Pour batter into two 8-inch round pans which have been greased and floured.

Bake at 350 degrees F for 30 to 35 minutes, or until cake tester inserted into center comes out clean. Cool cake layers in pans 10 minutes. Remove from pans and finish cooling on racks.

Spread Lemon Cake Filling between layers; then frost top and sides with Seven Minute Frosting.

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LEMON CAKE FILLING

3/4 cup white granulated sugar
3 tablespoons flour
1 egg yolk, slightly beaten
1 egg, slightly beaten
1/2 cup water
2 tablespoons butter
3 tablespoons lemon juice
3/4 teaspoon grated lemon zest

Combine all ingredients except lemon zest in saucepan; mix thoroughly. Cook over medium heat, stirring constantly, until mixture comes to a full boil and is thickened -- about 5 minutes. Remove from heat, add grated lemon zest, and blend well. Cool.

Spread filling between cooled layers of Prize Coconut Cake.

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SEVEN MINUTE FROSTING

2 egg whites
1 1/2 cups white granulated sugar
Dash of salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
Flaked coconut

Combine egg whites, sugar, salt, water, and corn syrup in top of double boiler. Beat about 1 minute, or until thoroughly mixed. Then place over boiling water and beat constantly with rotary beater (or at high speed of electric mixer) 7 minutes, or until frosting will stand in stiff peaks, stirring frosting up from bottom and sides of pan occasionally with rubber scraper, spatula, or spoon.

Remove from boiling water. For a very smooth and satiny frosting, pour at once into a large bowl for final beating. Then add vanilla and beat 1 minute, or until thick enough to spread.

Very generously cover top and sides of filled layer cake. Sprinkle with flaked coconut. Garnish cake with a slice of lemon, if desired.

Makes 1 (8-inch, 2-layer) cake
Source: St. Petersburg Times, July 14, 1966