Try out this simple recipe.
Peel of 6-7lemons, finely grated
1 tsp fresh lemon juice
2 c. sugar
3/4 c. unsalted butter, cut in 12 pieces
6 lg. eggs, well beaten
3/4 c. vegetable shortening
1 1/2 c. sugar
3 lg. eggs, separated
1 tsp. coconut extract
2 tsp. baking powder
2 1/4 c. cake flour
1/2 tsp. salt
1 c. milk
3 c. grated fresh coconut or unsweetened
Pre heat the oven to 350 degree F
Cream the shortening and sugar together in a large mixing bowl and beat them until it turns smooth and light.
Add the egg yolks one by one and beat them well after each addition.
Put in the coconut extract and stir well
Shift the flour, baking powder and salt together.
Alternatively add the dry ingredients with the milk to the sugar mixture in 3 equal parts and continue beating until they blend in well.
Mix in 1 cup of the coconut and stir well.
Beat the egg whites in a large mixing bowl and keep on beating until they turn stiff but see to it that they don’t dry.
Put inside a third of the whites into the batter and stir it well and fold in gently into the remainder.
Spoon the batter into 2 buttered and floured 9 inch cake pans
Bake it for duration of 25 minutes or until the time a toothpick inserted in the center comes out. Allow the cakes cool for 10 minutes in the pan.
Remove it to a cake rack and let it to cool completely. Spread on the one half of the filling on top of the layers of the cake. Top it up with the second layer.
Spread the remaining filling on the top of the cake. Frost the sides of the cake with the coconut frosting.
Decorate the top of the cake with a fine tipped pastry tube, with frosting it in a lattice pattern.
Put the remaining coconut along the sides of the cake.
Chill it before serving.
Garnish it if desired