Josehind Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Jellyroll | 30 | Servings | |
INGREDIENTS
| 2 1/2 | c | Sugar |
| 3/4 | c | Water |
| 1 | T | Lemon juice fresh |
| 2 1/4 | c | Flour |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | c | Butter |
| 3/4 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | c | Coconut, shredded |
| 2 | t | Lemon rind, grated |
| 1 1/4 | c | Milk |
| 8 | oz | Cream cheese |
| 1/2 | c | Butter, softened |
| 1 1/2 | c | Confectioners' sugar |
| 1 | t | Vanilla |
| 4 | T | Milk, to thin frosting |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 58.3mg
Sodium: 102.8mg
Potassium: 61.6mg
Carbohydrates: 31.7g
Fiber: <1g
Sugar: 23.8g
Protein: 2.8g