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Josehind Cake
Author/Submitted by:
Servings: 30
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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