How to make it

  • Do not preheat oven.
  • Grease and flour a tube pan.
  • Cream butter, shortening and sugar together until light and fluffy.
  • Add eggs one at a time.
  • Pour lemon extract into milk.
  • Sift dry ingredients together into separate bowl.
  • Add 1/3 dry ingredients to sugar and egg mixture then follow with 1/2 of the milk.
  • Beat at slowest speed until flour just is mixed.
  • Add second third of dry ingredients and remaining milk.
  • Beat until flour is just mixed then scrape bowl and add remaining flour.
  • Mix until just blended and pour into pan.
  • Bake at 350 for 1 hour and 20 minutes.
  • Do not open the door for the first hour or the cake will fall.
  • Cool on a wire rack for 15 minutes and remove from pan.
  • Allow to cool 30 minutes before slicing.
  • Slice cake into 3 layers using large serrated knife.
  • To make frosting combine sugar, cream of tartar, salt and water in heavy saucepan.
  • Cook over medium heat stirring constantly until mixture is clear.
  • Cook until mixture reaches 240 on a candy thermometer.
  • Beat egg whites until soft peaks form.
  • Let mixer continue to run and slowly pour sugar mixture in a thin stream down side of bowl.
  • Add coconut extract.
  • Continue beating until stiff peaks form and frosting thickens to desired consistency.
  • Cover a layer of the cake with frosting and sprinkle with coconut.
  • Repeat for all 3 layers and top of cake.
  • Frost sides and gently press coconut onto sides to cover.
  • Refrigerate overnight before serving.

Reviews & Comments 2

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  • jenniferbyrdez 10 years ago
    Yum. Makes me wish I could bake.
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    Boy this one got my attention! Sounds fantastic!!
    Was this review helpful? Yes Flag

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