Lemon-Filled Coconut Cake
Lemon Filling -- (recipe follows)
2 1/4 cups all-purpose flour
1 2/3 cups granulated sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 cup flaked or shredded coconut
1 cup whipping (heavy) cream
1/4 cup powdered sugar
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 tablespoon margarine or butter
1 teaspoon finely grated lemon peel
1/3 cup lemon juice
2 drops yellow food color (2 to 4 drops), if desired
Prepare Lemon Filling; press plastic wrap onto hot filling. Refrigerate until set, about 1 hour.
Heat oven to 350º. Grease and flour 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches. Beat flour, granulated sugar, shortening, milk, baking powder, salt and vanilla in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes.
Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes.
Stir in coconut. Pour into pans.
Bake until toothpick inserted in center comes out clean or top springs back when touched lightly, 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool completely on wire rack.
Beat whipping cream and powdered sugar in chilled 1 1/2-quart bowl until stiff. Fill layers with Lemon Filling and frost with whipped cream; refrigerate. Immediately refrigerate any remaining cake.
Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes; remove from heat. Stir in margarine and lemon peel until margarine is melted. Gradually stir in lemon juice
and food color.