Prize Coconut Cake with Lemon Filling and 7 minute Frosting

Prize Coconut Cake with Lemon Filling and 7 minute Frosting

1 3/4 cups sifted cake flour
2 1/4 teaspoons double-acting baking powder
3/4 teaspoon salt
1/2 cup butter or margarine
1 cup plus 2 tablespoons white granulated sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
2/3 cup flaked or fine-grained coconut
Lemon Cake Filling (recipe below)
Seven Minute Frosting (recipe below)

Sift flour with baking powder and salt.
Cream butter. Gradually add sugar. Cream
until light and fluffy. Add eggs, one at a
time, beating well after each. Alternately
add flour and milk, beating after each addition
until smooth. Stir in vanilla and coconut.
Pour batter into two 8-inch round pans which
have been greased and floured.
Bake at 350 degrees F for 30 to 35 minutes,
or until cake tester inserted into center comes
out clean. Cool cake layers in pans 10 minutes.
Remove from pans and finish cooling on racks.

Spread Lemon Cake Filling between layers;
then frost top and sides with Seven Minute Frosting.

Lemon Cake Filling

3/4 cup white granulated sugar
3 tablespoons flour
1 egg yolk, slightly beaten
1 egg, slightly beaten
1/2 cup water
2 tablespoons butter
3 tablespoons lemon juice
3/4 teaspoon grated lemon zest

Combine all ingredients except lemon zest in
saucepan; mix thoroughly. Cook over medium heat,
stirring constantly, until mixture comes to a
full boil and is thickened – about 5 minutes.
Remove from heat, add grated lemon zest, and
blend well. Cool. Spread filling between cooled
layers of Prize Coconut Cake.

Seven Minute Frosting

2 egg whites
1 1/2 cups white granulated sugar
Dash of salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
Flaked coconut

Combine egg whites, sugar, salt, water, and
corn syrup in top of double boiler. Beat about
1 minute, or until thoroughly mixed. Then place
over boiling water and beat constantly with
rotary beater (or at high speed of electric
mixer) 7 minutes, or until frosting will stand in
stiff peaks, stirring frosting up from bottom
and sides of pan occasionally with rubber scraper,
spatula, or spoon.
Remove from boiling water. For a very smooth and
satiny frosting, pour at once into a large bowl
for final beating. Then add vanilla and beat
1 minute, or until thick enough to spread.
Very generously cover top and sides of filled
layer cake. Sprinkle with flaked coconut.
Garnish cake with a slice of lemon, if desired.

Source: St. Petersburg Times, July 14, 1966