*Ingredients:
+For Cake
°1 cup soft butter
°2 cups sugar
°4 large separated eggs
°3 meticulous cups for all purposes
°1 tbsp baking powder
°1 cup milk
°1 teaspoon vanilla extract
+Filling lemon (see below)
°Cream cheese frost (see below)
°2 cups sweetened peeled coconut
+Lemon filling
°1 cup sugar
°1/4 cup corn starch
°4 egg yolks, slightly beaten
°2 teaspoons grated lemon peel
°1/3 cup fresh lemon juice
°2 tbsp butter
+Cream cheese frost
°1/2 cup soft butter
°1 (8 ounces) soft cream cheese packaging
°1 (16 ounces) powder sugar packaging
°1 teaspoon vanilla extract
°Roasted coconut
°Grated or peeled coconut
+Lemon filling
°1 cup sugar
°1/4 cup corn starch
°4 egg yolks, slightly beaten
°2 teaspoons grated lemon peel
°1/3 cup fresh lemon juice
°2 tbsp butter
+Cream cheese frost
°1/2 cup soft butter
°1 (8 ounces) soft cream cheese packaging
°1 (16 ounces) powder sugar packaging
°1 teaspoon vanilla extract
°Roasted coconut
*Preparation:
+For Cake
Whisk the butter at medium speed with an electric mixer until cooked; Gradually add sugar, hit well. Add the egg yolk, 1 at a time, and beat until combined after each addition.
Combine the flour with the baking powder; Add to the butter mixture alternately with milk, start and finish with the flour mixture. Whisk at low speed until mixed after each addition. My heart is in vanilla.
Whites beat at high speed with an electric mixer until harsh peaks form; Fold one third of the egg white into the mixture. Fold gently into the scrambled egg whites until combined. Spoon into 3 greased, flour-coated circular cake tubs for 9 inches.
Bake at 350 degrees for 18 to 20 minutes or until a wooden handle comes out in the middle clean. Cool in pans on wire racks for 10 minutes; Remove from the pans, completely cool on the wire racks.
Spread the lemon filling between layers. Spread the cream cheese frost over the sides of the cake. Sprinkle the roasted coconut and spread the lemon on top. Decorations, if you wish.
+Lemon filling
Remove the flavour of 3 lemons, with caution
Enjoy !
