Grease and flour 3 8in. round cake pans with cooking spray and line with waxed paper. Preheat oven to 350 degrees. Beat butter and shortening at medium speed until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended each time. Sift together flour, baking powder and salt. In separate bowl, combine buttermilk, lemon juice, soda, and vanilla. Add flour to butter mixture alternating with the buttermilk mixture, beginning and ending with flour mixture. Spoon into prepared pans. Bake 22 minutes or until toothpick inserted into center comes out clean. Cool in pans on wire racks 10 minutes and removefrom pans and cool completely. Slice cake layers in half. Alternate one layer, lemon filling, 2nd layer icing, 3rd layer lemon filling, etc. Frost sides of cake with remaining icing and sprinkle with coconut. Lemon Filling: Whisk together first 3 ingredients in a saucepan with water until blended. Bring to a boil over medium heat. Cook, whisking constantly, 2 minutes. Remove from heat, add butter, lemon rind and lemon juice. Cook again over medium heat, whisking constantly, 1-2 minutes or until slightly thickened. Remove from heat, stir in coconut. Place sauce pan in a large bowl of ice water for 5 minutes whisking often until completely cool. 7 Minute Icing: Combine first 5 ingredients in top of a double boiler. Beat at low speed until blended. Place over boiling water and beat constantly at high speed 7 minutes or until stiff peaks form then remove from heat. Add vanilla and beat 3 minutes or until frosting is of spreading consistency.
Source: dessert.betterrecipes.com |
