INGREDIENTS

INSTRUCTIONS

Recipe by: ONETA WHITLOCK, Altus, Okla.  Note: Use real butter to make
a delightful difference in this easy  coffee cake.  Beat butter and
shortening at medium speed with an electric mixer  about 2 minutes or
until creamy. Gradually add sugar, beating 5 to 7  minutes.Combine milk
and water. Combine flour, baking powder, and  salt; add to creamed
mixture alternately with milk mixture, beginning  and ending with flour
mixture. Beat at low speed just until blended  after each addition.
Stir in flavorings. Beat egg whites at high  speed until stiff peaks
form; fold into batter. Pour batter into 4  greased and floured 9-inch
round cakepans. Bake at 350 degrees for 20  to 25 minutes or until a
wooden pick inserted in center comes out  clean. Cool in pans on wire
racks 10 minutes; remove from pans, and  cool on wire racks. Combine
coconut and lemon juice, tossing gently.  Spread Lemon Filling between
layers and on top of cake; spread  Lemon-Butter Frosting on sides.
Press coconut mixture into frosting  on sides of cake.  Make Two Sheet
Cakes: The cake batter may be baked in two greased and  floured 13- x
9-inch pans at 350 degrees for 30 to 35 minutes or  until a wooden pick
inserted in center comes out clean. One recipe of  lemon-butter
frosting or chocolate glaze will top both cakes. For the  lattice
design, you'll need two recipes of lemon-butter frosting.  Entered for
you by: Bill Webster Posted to MM-Recipes Digest V4 #261  by Bill
Webster <thelma@pipeline.com> on Oct 04, 1997

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