Josehind cake
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sugar |
| ¾ | cup | Water |
| 1 | tablespoon | Lemon juice fresh |
| 2¼ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Butter |
| ¾ | cup | Sugar |
| 4 | Eggs | |
| 1½ | cup | Coconut, shredded |
| 2 | teaspoons | Lemon rind, grated |
| 1¼ | cup | Milk |
| 8 | ounces | Cream cheese |
| ½ | cup | Butter, softened |
| 1½ | cup | Confectioners' sugar |
| 1 | teaspoon | Vanilla |
| 4 | tablespoons | Milk (to thin frosting) |
Directions
SYRUP
CAKE
FROSTING
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. 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 15-½" x 10-½" x 1-½" 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.
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.