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Ingredients
- 3/4 c. Butter
- 3/4 c. Shortening
- 3 c. Sugar
- 1 c. Lowfat milk
- 1 c. Water
- 4 1/2 c. Sifted cake flour
- 2 Tbsp. Baking pwdr
- 1 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1 tsp Almond extract
- 9 x Egg whites
- 2 c. Flaked coconut
- 2 Tbsp. Fresh lemon juice Lemon filling (see recipe) Lemon butter frosting (see recipe)
Directions
- 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 min or possibly till creamy. Gradually add in sugar, beating 5 to 7 min.Combine lowfat milk and water. Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk mix, beginning and ending with flour mix. Beat at low speed just till blended after each addition.
- Stir in flavorings. Beat egg whites at high speed till 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 min or possibly till a wooden pick inserted in center comes out clean. Cold in pans on wire racks 10 min; remove from pans, and cold 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 mix 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 min or possibly till a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or possibly chocolate glaze will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting.
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