| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Jellyroll | 30 | Servings | |
INGREDIENTS
| 2 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1 | tb | Lemon juice fresh |
| 2 1/4 | c | Flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Butter |
| 3/4 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | c | Coconut, shredded |
| 2 | ts | Lemon rind, grated |
| 1 1/4 | c | Milk |
| 8 | oz | Cream cheese |
| 1/2 | c | Butter, softened |
| 1 1/2 | c | Confectioners' sugar |
| 1 | ts | Vanilla |
| 4 | tb | Milk (to thin frosting) |
INSTRUCTIONS
SYRUP CAKE FROSTING Bring sugar, water and lemon juice to a boil in a heavy saucepan, over medium - high heat, stirring to dissolve sugar. Let syrup boil for 1 minute. Set aside to cool after it becomes clear. CAKE: Preheat oven to 350~. Combine flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in coconut and lemon rind. Gently blend in flour mix, alternating with milk, beginning and ending with flour. DO NOT overmix. Pour into a buttered 15-1/2" x 10-1/2" x 1-1/2" baking pan. Bake in center of oven 25 minutes, or until cake shrinks away from sides of pan. Place on a rack. Pour cooled syrup over hot cake. Let cool. FROSTING: Cream together cream cheese and butter until smooth. Blend in sugar and vanilla. Beat until smooth. Thin frosting with milk until it falls in a heavy ribbon from a spoon. Drizzle in a heavy random pattern over cake, leaving some open spaces on surface of cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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