| 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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