Recipe - Lemon Curd-Coconut Cake

CAKE
2 One half cup Unsifted cake flour
2 One half teaspoon Baking powder
One half teaspoon Salt
1 cup Milk
One fourth cup Cold water
1 One half teaspoon Vanilla
4 Egg whites
1 One half cup Sugar
One half cup Butter or margarine, room
temperature

FLUFFY WHITE FROSTING
1 cup Sugar
1/8 teaspoon Cream of tartar
1/8 teaspoon Salt
4 teaspoon Powdered egg whites
One half cup Cold water
1 One half teaspoon Vanilla


One fourth cup Bottled lemon curd
2 cup Shredded unsweetened coconut

Heat oven to 350. Grease two 9inch round layercake pans; dust with flour;
tap ourt excess flour.

Prepare Cake: Sift together the cake flour, baking powder and salt onto
sheet of waxed paper. Combine milk, water and vanilla in small bowl. Beat
egg whites in clean bowl with clean beaters until frothy. Gradually beat in
One half cup of the sugar until soft peaks form.

Beat butter and remaining 1 cup sugar in large bowl on mediumhigh speed
until fluffy and light colored, 2 minutes. On low, beat in flour mixture
alternately with milk mixture. Fold in beaten whites, half at a time.
Divide between pans.

Bake at 350 for 2025 minutes, until edges start to pull away from sides.
Cool cakes in pans on racks 10 minutes. Turn out onto rack to cool

Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and
water in top of double boiler. Beat 1 minute; then beat over simmering
water 6 minutes, until thick, shiny and firm peaks form. Remove from
simmering water. Beat until cool. Beat in vanilla.

Place one cake layer on serving plate. Spread with curd. Top with second
layer. Spread top and sides with frosting. Press coconut onto top and
sides.
Posted to EATL Digest 29 Dec 96

Recipe by: Family Circle 1797

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 15:20:25 0500