- 3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice **LEMON-BUTTER FROSTING**
6 tablespoons butter or margarine -- softened
3 cups sifted powdered sugar -- divided
1/4 cup milk
2 teaspoons lemon rind -- grated
1 teaspoon vanilla extract **LEMON FILLING**
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks -- beaten Beat butter and shortening at medium speed with an electric mixer about 2 minut es or until creamy. Gradually add sugar, beating
5 to 7 minutes. Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture. Beat at l ow speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour b atter into 4 greased and floured 9-inch round cakepans. Bake at
20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks
10 minutes; remove from pans, and cool on wire racks. Combine coconut and lemon juice, tossing gently. Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Fro sting on sides. Press coconut mixture into frosting on sides of cake.
1 (4-layer) cake. Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until c reamy. Add
1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition. Beat in lemon rind and vanilla. Grad ually beat in remaining sugar until blended; beat to spreading consistency. Yi eld: about 3 cups. Lemon Filling: Combine first
3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantl y,
2 to 3 minutes. Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mi xture. Cook, stirring constantly,
1 minute or until mixture thickens and boils Make Two Sheet Cakes: The cake batter may be baked in two greased and floured
1 3- x 9-inch pans at
350? for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaz e will top both cakes. For the lattice design, you'll need two recipes of lemo n-butter frosting For a variation on the classic lemon cake, substitute this recipe for the lemon frosting. This makes enough glaze for the four-layer cake or the two 13- x 9- inch cakes.
1 (16-ounce) package semisweet chocolate chips
1 cup whipping cream
1/2 cup but ter, softened
