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Josehind Cake

Author/Submitted by:
Servings: 30
Categories: Cakes / Desserts


2 1/2  cups  Sugar
3/4  cup  Water
1  tablespoon  Fresh lemon juice

2 1/4  cups  Flour
2  teaspoons  Baking powder
1/4  teaspoon  Salt
1  cup  Butter
3/4  cup  Sugar
4    Eggs
1 1/2  cups  Coconut, shredded
2  teaspoons  Lemon rind, grated
1 1/4  cups  Milk

8  ounces  Cream cheese
1/2  cup  Butter, softened
1 1/2  cups  Confectioner's sugar
1  teaspoon  Vanilla
4  tablespoons  Milk, to thin frosting

1. SYRUP: Bring sugar, water and lemon juice to a boil in a heavy saucepan, over medium - high heat, stirring to dissolve sugar. Let syrup boil for 1 minute. Set aside to cool after it becomes clear.

2. CAKE: Preheat oven to 350~. Combine flour, baking powder and salt. Set aside. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in coconut and lemon rind. Gently blend in flour mix, alternating with milk, beginning and ending with flour. DO NOT overmix. Pour into a buttered 15-1/2" x 10-1/2" x 1-1/2" baking pan. Bake in center of oven 25 minutes, or until cake shrinks away from sides of pan. Place on a rack. Pour cooled syrup over hot cake. Let cool.

3. FROSTING: Cream together cream cheese and butter until smooth. Blend in sugar and vanilla. Beat until smooth. Thin frosting with milk until it falls in a heavy ribbon from a spoon. Drizzle in a heavy random pattern over cake, leaving some open spaces on surface of cake.

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