Josehind Cake
Yield
30 servingsPrep
30 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| syrup | |||
| 2 ½ | cups |
sugar
|
|
| ¾ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| cake | |||
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
coconut
shredded |
*
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 ¼ | cups |
milk
|
|
| frosting | |||
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
butter
softened |
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | tablespoons |
milk
to thin frosting |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| syrup | |||
| 591 | ml |
sugar
|
|
| 177 | ml |
water
|
|
| 15 | ml |
lemon juice
fresh |
|
| cake | |||
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
coconut
shredded |
*
|
| 1E+1 | ml |
lemon zest
grated |
|
| 296 | ml |
milk
|
|
| frosting | |||
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
butter
softened |
|
| 355 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 6E+1 | ml |
milk
to thin frosting |
|
Directions
Bring sugar, water and lemon juice to a boil in a heavy saucepan, over medium - high heat, stirring to dissolve sugar.
Let syrup boil for 1 minute. Set aside to cool after it becomes clear.
CAKE: Preheat oven to 350℉ (180℃).
Combine flour, baking powder and salt. Set aside.
Cream butter and sugar until fluffy. Beat in eggs one at a time.
Mix in coconut and lemon rind.
Gently blend in flour mix, alternating with milk, beginning and ending with flour.
DO NOT overmix. Pour into a buttered 15½ inch x 10½ inch x 1½ inch baking pan.
Bake in center of oven 25 minutes, or until cake shrinks away from sides of pan.
Place on a rack. Pour cooled syrup over hot cake.
Let cool.
FROSTING: Cream together cream cheese and butter until smooth.
Blend in sugar and vanilla. Beat until smooth.
Thin frosting with milk until it falls in a heavy ribbon from a spoon.
Drizzle in a heavy random pattern over cake, leaving some open spaces on surface of cake.
