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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 666305" data-attributes="member: 1246"><p><strong>Lemon-Filled Coconut Cake</strong></p><p></p><p>“Ingredients</p><ul> <li data-xf-list-type="ul">1 cup butter, softened</li> <li data-xf-list-type="ul">2 cups sugar</li> <li data-xf-list-type="ul">3 eggs</li> <li data-xf-list-type="ul">2 teaspoons vanilla extract</li> <li data-xf-list-type="ul">3-1/4 cups all-purpose flour</li> <li data-xf-list-type="ul">3-1/4 teaspoons baking powder</li> <li data-xf-list-type="ul">3/4 teaspoon salt</li> <li data-xf-list-type="ul">1-1/2 cups 2% milk</li> <li data-xf-list-type="ul">FILLING:</li> <li data-xf-list-type="ul">1 cup sugar</li> <li data-xf-list-type="ul">1/4 cup cornstarch</li> <li data-xf-list-type="ul">1 cup water</li> <li data-xf-list-type="ul">4 egg yolks, beaten</li> <li data-xf-list-type="ul">1/3 cup lemon juice</li> <li data-xf-list-type="ul">2 tablespoons butter</li> <li data-xf-list-type="ul">FROSTING:</li> <li data-xf-list-type="ul">1-1/2 cups sugar</li> <li data-xf-list-type="ul">2 egg whites</li> <li data-xf-list-type="ul">1/3 cup water</li> <li data-xf-list-type="ul">1/4 teaspoon cream of tartar</li> <li data-xf-list-type="ul">1 teaspoon vanilla extract</li> <li data-xf-list-type="ul">3 cups flaked coconut</li> </ul><p><strong>Directions</strong></p><p></p><ul> <li data-xf-list-type="ul">In a large bowl, cream butter and sugar until light and fluffy. AddEggs, one at a time, beating well after each addition. Beat in Vanilla. Combine the flour, baking powder and salt; add to creamed Mixture alternately with milk beating well after each addition.</li> <li data-xf-list-type="ul">Transfer to three greased and floured 9-in. Round baking pans. BakeAt 350° for 25-30 minutes or until a toothpick inserted near the Center comes out clean. Cool for 10 minutes before removing from Pans to wire racks to cool completely.</li> <li data-xf-list-type="ul">For filling, in a small saucepan, combine the sugar, cornstarch and Water until smooth. Bring to a boil; cook and stir 2 minutes longer Or until thickened and bubbly. Remove from the heat.</li> <li data-xf-list-type="ul">Stir a small amount of hot mixture into egg yolks; return all to the Pan, stirring constantly. Bring to a gentle boil; cook and stir 2 <Minutes longer. Remove from the heat; gently stir in lemon juice and Butter. Cool to room temperature without stirring.</li> <li data-xf-list-type="ul">Place one cake on serving plate; spread with half of the filling.Repeat layers. Top with remaining cake.</li> <li data-xf-list-type="ul">For frosting, in a large heavy saucepan, combine the sugar, egg Whites, water and cream of tartar. With a portable mixer, beat on Low speed for 1 minute. Continue beating on low over low heat until Frosting reaches 160°, about 10 minutes.</li> <li data-xf-list-type="ul">Transfer to a large bowl; add vanilla. Beat on high until stiff peaks Form, about 7 minutes. Frost top and sides of cake. Sprinkle with</li> <li data-xf-list-type="ul">Coconut. Store in the refrigerator. Yield: 16 servings.</li> </ul></blockquote><p></p>
[QUOTE="moreluck, post: 666305, member: 1246"] [B]Lemon-Filled Coconut Cake[/B] “Ingredients [LIST] [*]1 cup butter, softened [*]2 cups sugar [*]3 eggs [*]2 teaspoons vanilla extract [*]3-1/4 cups all-purpose flour [*]3-1/4 teaspoons baking powder [*]3/4 teaspoon salt [*]1-1/2 cups 2% milk [*]FILLING: [*]1 cup sugar [*]1/4 cup cornstarch [*]1 cup water [*]4 egg yolks, beaten [*]1/3 cup lemon juice [*]2 tablespoons butter [*]FROSTING: [*]1-1/2 cups sugar [*]2 egg whites [*]1/3 cup water [*]1/4 teaspoon cream of tartar [*]1 teaspoon vanilla extract [*]3 cups flaked coconut [/LIST] [B]Directions[/B] [LIST] [*]In a large bowl, cream butter and sugar until light and fluffy. AddEggs, one at a time, beating well after each addition. Beat in Vanilla. Combine the flour, baking powder and salt; add to creamed Mixture alternately with milk beating well after each addition. [*]Transfer to three greased and floured 9-in. Round baking pans. BakeAt 350° for 25-30 minutes or until a toothpick inserted near the Center comes out clean. Cool for 10 minutes before removing from Pans to wire racks to cool completely. [*]For filling, in a small saucepan, combine the sugar, cornstarch and Water until smooth. Bring to a boil; cook and stir 2 minutes longer Or until thickened and bubbly. Remove from the heat. [*]Stir a small amount of hot mixture into egg yolks; return all to the Pan, stirring constantly. Bring to a gentle boil; cook and stir 2 <Minutes longer. Remove from the heat; gently stir in lemon juice and Butter. Cool to room temperature without stirring. [*]Place one cake on serving plate; spread with half of the filling.Repeat layers. Top with remaining cake. [*]For frosting, in a large heavy saucepan, combine the sugar, egg Whites, water and cream of tartar. With a portable mixer, beat on Low speed for 1 minute. Continue beating on low over low heat until Frosting reaches 160°, about 10 minutes. [*]Transfer to a large bowl; add vanilla. Beat on high until stiff peaks Form, about 7 minutes. Frost top and sides of cake. Sprinkle with [*]Coconut. Store in the refrigerator. Yield: 16 servings. [/LIST] [/QUOTE]
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