Toasted Coconut Cake W/lime Filling
| Yield: | 12 Servings |
| Categories: | Cakes |
| 1 | c | Coconut; flaked |
| 2 1/4 | c | Cake flour; not self rising |
| 3 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Shortening; room temperature |
| 1 1/4 | c | Sugar |
| 3 | lg | Egg; separate out yolks |
| 1 | ts | Vanilla |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Cream of tartar |
| For the filling | ||
| 1/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 1/4 | c | Lime juice; fresh |
| 2 | tb | Lemon juice; fresh |
| 1 | lg | Egg; lightly beaten |
| 2 | tb | Butter; unsalted, softened |
| 1/4 | c | Coconut; flaked |
| For the icing | ||
| 1 1/2 | c | Sugar |
| 2 | tb | Light corn syrup |
| 3 | lg | Egg white; room temperature |
| 1/2 | ts | Cream of tartar |
| 3/4 | ts | Vanilla |
| 1 1/2 | c | Coconut; flaked |
| Lime slices for garnish |
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