Lemon Coconut Cake :::gwhp32a Recipe
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Lemon Coconut Cake :::gwhp32a
3 cup cake flour, sifted
3 tsp baking powder
1/4 tsp salt
1/2 cup butter, or shortening
1/2 cup sugar
1 cup milk
1/2 tsp lemon extract
4 each egg whites, stiffly beaten
Sift flour once, measure, add baking powder and salt, sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add flour, altemately with milk, a
small amount at a time, beating after each addtion until smooth. Add
lemon extract. Fold in egg whites quickly and thoroughly. Bake in
three greased 9-inch layer pans in moderate oven 375 degrees F.) 25
to 30 minutes. Spread Coconut Lemon Filling (see recipe) 1/2-inch
thick on top of layers and let stand until filling is set then adjust
layers and spread remaining filling on sides of cake. Sprinkle
Coconut generously on sides and top of cake. Decorate top of cake
with a 1-inch border of coconut. Kate Smith Collection 1940 Published
by General Foods Corp.
Serves: 1 |
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When people first start dieting, they most certainly direct their attention to food store and branded foods labelled as 'low-fat'. This is usually an error, seeing as how a food product may be significantly reduced in fats, but whilst still being contain far too many carbs.
In planning a weight loss regime, you have to also attempt to lower ingestion of refined carbohydrates, salt and fats.
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