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Recipe Name: Annie Mae Jones' Coconut Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1 Teaspoon(s) Baking soda
1 Cup(s) Buttermilk
1/4 Pound(s) Butter, at room temperature
1 1/3 Cup(s) Sugar
2 Egg yolks
2 Cup(s) Flour, all-purpose
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Lemon Rind, Grated
2 Egg whites
2 Tablespoon(s) Cornstarch
1 Cup(s) Water, boiling
1/4 Cup(s) Lemon Juice
1/2 Cup(s) Coconut grated
1 Tablespoon(s) Butter
1/2 Cup(s) Water
1 Tablespoon(s) Light corn syrup
1 1/2 Cup(s) Coconut, grated
Preheat oven to 350'F. 2. Grease and flour 2 9" layer cake pans. 3.
Add soda to buttermilk, stir to blend, and set aside. 4. Cream butter
with sugar until light and fluffy. Add egg yolks one at a time and
beat well after each addition. 5. Sift flour with salt and baking
powder onto waxed paper. Add flour mixture alternately with buttermilk
to butter a little at a time and blend well after each addition. Stir
in lemon rind. 6. In a separate bowl beat egg whites until stiff, then
fold into batter. Pour into prepared pans and bake in preheated oven
for about 30 minutes. Remove from pans onto cake rack until cool. Put
layers together with Lemon-Coconut Filling, frost with Coconut
Frosting, and sprinkle with coconut. *** LEMON-COCONUT FILLING *** Mix
together sugar and cornstarch in a saucepan. Add boiling water and
lemon juice; stir in coconut. Bring to a full boil over high heat,
stirring frequently. Reduce heat slightly and let boil, stirring
constantly, for 1 minute. Remove from heat and stir in butter. Cool to
room temperature. Stir; spread between cakes layers. *** COCONUT
FROSTING *** 1. Combine all ingredients except coconut in top of
double boiler. Beat 1 minute to blend, then place over boiling water
and beat with rotary hand or electric beater until stiff peaks form,
stirring mixture up from bottom and sides of pan occasionally. 2.
Transfer to a large bowl and beat 1 minute more, or until thick enough
to spread. 3. Frost cake, then sprinkle generously with grated
coconut. 4. Makes sufficient frosting for sides and top of 2 9" cake
layers. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 714
Calories From Fat: 174
Total Fat: 20g
Cholesterol: 80.5mg
Sodium: 547.7mg
Potassium: 195.3mg
Carbohydrates: 129.9g
Fiber: 2.8g
Sugar: 100.5g
Protein: 7.5g

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