Ingredients
- 12 tablespoons (1 1/2 stick) butter shopping list
- 2 cups sugar shopping list
- 1 teaspoon vanilla shopping list
- 1 teaspoon lemon extract shopping list
- 2 3/4 cups all purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 4 large egg whites, at room temperature shopping list
- 1/4 teaspoon cream of tartar shopping list
- 1/3 cup evaporated milk shopping list
- 3 tablespoons sweetened condensed milk shopping list
- Mix butter and sugar, cream 4-5 mins. Add vanilla and lemon extracts. Add dry ingredients and ½ cup milk & ½ cup water. Beat egg whites and cream of tartar until stiff peaks. Fold in batter. Bake 25-30 mins. Poke holes in top of cake and drizzle evaporated and condensed milk on top of layers. shopping list
How to make it
- Lemon Filling:
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 2 egg yolks
- 1 tablespoon butter
- 3/4 cup sweetened coconut
- lemon peel
- Wisk sugar and cornstarch. On medium-high heat, stir in ½ cup water and lemon juice till smooth. Bring to a boil. Lower heat and simmer 2-3 min, or till thick and glossy. Mix egg yolks and small amount of lemon mixture together, then add to remaining mixture. Cook till mixture “steams” and coats the back of spoon. Remove from heat and stir in butter and coconut and peel. Let cool.
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