Recipe - Lemon Filled Coconut Cake

Filling
Three fourths cup Granulated sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
Three fourths cup Water
1 tablespoon Margarine melted
1 teaspoon Lemon peel grated
1/3 cup Lemon juice at room
Temperature
4 dr Yellow food coloring
Cake
2 One fourth cup Unbleached flour
1 2/3 cup Granulated sugar
3 One half teaspoon Baking powder
1 teaspoon Salt
1 One fourth cup Skim milk at room
Temperature
2/3 cup Margarine softened
1 teaspoon Vanilla
5 Egg whites whipped
1 cup Coconut shredded
Topping
1 cup Whipping cream
One fourth cup Powdered sugar sifted

Preheat oven at 350. Prepare 2 round cake pans with cooking spray and
flour. To prepare filling, combine Three fourths cup granulated sugar, cornstarch,
and salt in a 1 One half quart saucepan. Gradually stir in water. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil
and stir 5 minutes; remove from heat. Stir in margarine and lemon peel
until margarine is melted. Gradually stir in lemon juice and food color.
Press plastic wrap onto hot filling. Refrigerate until set, about 1 hour.
To prepare cake, combine flour, remaining granulated sugar, baking powder,
and salt in a mixing bowl. In another mixing bowl, combine milk, vanilla,
egg whites, and coconut. Mix dry ingredients with wet ingredients just
until moistened. Pour batter into prepared pans. Bake 30 to 35 minutes.
Meanwhile, to prepare topping, combine whipping cream and powdered sugar in
chilled mixing bowl until stiff. Fill layers with filling and frost with
whipped cream; refrigerate.

Recipe By : Betty Crocker's Casual Country Cooking

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip