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Lemon Coconut Cake


* 3 c Cake Flour; sifted
* 3 tsp Baking Powder
* 1/4 tsp Salt
* 1/2 c Butter; or shortening
* 1/2 c Sugar
* 1 c Milk
* 1/2 tsp Lemon extract
* 4 Egg whites; stiffly beaten

For: 1 serving



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°F for 25 to 30 minutes.

Spread Coconut Lemon Filling 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.


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