Cake With Lemon Filling and Fluffy White Coconut Icing _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Wow family and guests with a special Easter dessert, Cake With Lemon Filling and Fluggy White Coconut Icing.

ADVOCATE-TESTED RECIPE

Cake With Lemon Filling and Fluffy White Coconut Icing

Makes 2 (9-inch cake layers). Recipe is from “Betty Crocker’s Picture Cook Book.” Corinne Cook says, “If you opt for using a mix instead of making a ‘from-scratch’ cake, made the cake according to package directions and then prepare the Lemon Filling and White Mountain Frosting.”

Bonnie Butter Cake Layers:

2?3 cup butter, room temperature

1¾ cup sugar

2 extra-large eggs

1½ teaspoons vanilla

3 cups sifted cake flour OR 2 ¾ cup sifted all-purpose flour

2½ teaspoons baking powder

1 teaspoon salt

1¼ cups milk

Easy Lemon Filling (see recipe)

White Mountain Frosting (see recipe)

About 2?3 cup shredded angel flake coconut

1. Preheat oven to 350 F. Grease and flour 2 (9-inch) cake pans and set aside.

2. Using electric mixer, cream together butter, sugar, eggs, and vanilla until light and fluffy, about 5 minutes on high speed.

3. In separate bowl combine sifted flour, baking powder and salt. Stir to combine with whisk.

4. With mixer on low speed, add the flour mixture alternately with the milk until well mixed.

5. Pour into prepared pans.

6. Bake in 350 F preheated oven for 35-40 minutes.

7. Let cool for 10 minutes in pan then turn out onto cake rack to cool completely. Spread Easy Lemon Filling (you will have a little left over) on the top of the bottom cake layer and top with the second cake layer. Frost sides and top of cake with White Mountain Frosting. As soon as you finish frosting, lightly press some of the coconut onto the sides and sprinkle the top with remaining coconut.

Easy Lemon Filling

Makes about 3 cups. Recipe is from Corinne Cook.

1 (4-ounce) package Jell-O Cook & Serve Lemon Pudding and Pie Filling (NOT INSTANT)

Finely grated zest from lemon

Juice from 1 fresh lemon

1 tablespoon butter

1. Prepare pie filling according to package directions.

2. Grate the peel from a fresh lemon and add it to the pudding mixture.

3. Add the juice from the lemon to the mixture

4. Stir in the butter.

5. Use as a filling over cooled cake layers. I like to refrigerate it until well chilled.

Note: The recipe makes enough for a thick filling between two cake layers, with a little left over. Or if you feel confident splitting the two cake layers in half, making 4 thin layers, there is enough filling to spread between the four layers.

White Mountain Frosting

Makes enough icing to frost 2 (8 or 9-inch cake layers) or a 9-inch-by-13-inch cake. Recipe is from my first “Betty Crocker’s Picture Cook Book.” You need a candy thermometer and electric mixer for this frosting.

½ cup sugar

2 tablespoons water

¼ cup light corn syrup

2 egg whites (1/4 cup)

1 teaspoon vanilla extract

1. Mix in saucepan the sugar, water and light corn syrup. Cover saucepan and bring to rolling boil.

2. Remove cover, place candy thermometer on the saucepan, with the tip not touching the bottom of the pan and continue heating until temperature reaches 242 F.

3. Meanwhile, and before the syrup reaches that temperature, beat the egg whites in a large mixer bowl until they are stiff enough to hold a point.

4. As soon as syrup reaches 242 F, carefully pour a VERY THIN stream of the hot syrup into the beaten whites while continually beating. Continue beating until the frosting holds peaks.

5. Beat in vanilla, then frost sides and top of cake.