Coconut Cake

Happy Easter!

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2 eggs
• 5 egg yolks
• 3 cups cake flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-2/3 cups buttermilk
• 3 teaspoons lemon extract
• FROSTING:
• 1-3/4 cups sugar
• 4 egg whites
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 cup flaked coconut, divided

Directions:

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top. Yield: 12 servings.