Gold Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 ¾ | cups |
sugar
|
|
| 6 | each |
egg yolks
|
*
|
| 2 ½ | cups |
cake flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | can |
coconut, shredded (desiccated)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 15 | ml |
lemon zest
grated |
|
| 414 | ml |
sugar
|
|
| 6 | each |
egg yolks
|
*
|
| 591 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1 | can |
coconut, shredded (desiccated)
|
*
|
Directions
Cream butter, add lemon rind, if desired.
Gradually add sugar, beating well at medium speed of an electric mixer.
Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition. Pour batter into 2 greased and floured 9 inch round cakepans.
Bake at 350℉ (180℃). for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread frosting between layers and on top and sides of cake.
Lightly sprinkle top and sides with coconut.
