'TIME TO SPRING AHEAD' ~ LEMON COCONUT CAKE

"The beauty of daylight-saving time is that it just makes everyone feel sunnier."

~ Edward Markey

Garden Clock and Daffodil

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LEMON COCONUT CAKE

~ Outstanding triple-layered treat from Oct 2007 Southern Living

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1 cup soft butter

2 cups sugar

4 large eggs, separated

3 cups all purpose flour

1 Tbsp.baking powder

1 cup milk

1 tsp. vanilla extract

2 cups sweetened flaked coconut

mint or rosemary springs for garnish

Lemon Filling

Cream Cheese Frosting

• Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at at time, beating until blended after each addition.
• Combine flour and baking powder;add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
• Beat egg whites at high speed with electric mixer until stiff peaks form; fold 1/3 of egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
• Bake at 350º for 18-20 minutes or until wooden pick inserted in center comes out clean. cool in pans, and cool completely on wire racks.
• Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides wit coconut. Garnish with mint or rosemary sprigs.

LEMON FILLING:

1 cup sugar

1/4 cup cornstarch

1 cup boiling water

4 lightly beaten egg yolks

2 tsp. grated lemon rind

1/3 cup fresh lemon juice

2 Tbsp. butter

• Combine sugar and cornstarch in medium saucepan;whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (abut 2 minutes). gradually whisk about 1/4 of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
• Cook, whisking constantly, until mixture is thickened (about 2-3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally. (1 2/3 cups)

CREAM CHEESE FROSTING:

1/2 cup softened butter

1 (8-oz.) package softened cream cheese

1 (16-oz.) package powdered sugar

1 tsp. vanilla extract.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. (3 cups)