Lemon Filled Coconut Cake

Photo: flickr user tonydolor

Ingredients

Filling----

3/4 cup Granulated sugar

3 tablespoons Cornstarch

1/4 teaspoon Salt

3/4 cup Water

1 tablespoon Margarine -- melted

1 teaspoon Lemon peel -- grated

cup Lemon juice -- at room

Temperature

4 dsh Yellow food coloring

Cake----

2 1/4 cups Unbleached flour

1 2/3 cups Granulated sugar

3 1/2 teaspoons Baking powder

1 teaspoon Salt

1 1/4 cups Skim milk -- at room

Temperature

2/3 cup Margarine -- softened

1 teaspoon Vanilla

5 Egg whites -- whipped

1 cup Coconut -- shredded

Topping----

1 cup Whipping cream

1/4 cup Powdered sugar -- sifted

Preparation

Preheat oven at 350. Prepare 2 round cake pans with cooking spray and flour. To prepare filling, combine 3/4 cup granulated sugar, cornstarch, and salt in a 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes; remove from heat. Stir in margarine and lemon peel until margarine is melted. Gradually stir in lemon

Press plastic wrap onto hot filling. Refrigerate until set, about 1 hour.

To prepare cake, combine flour, remaining granulated sugar, baking powder, and salt in a mixing bowl. In another mixing bowl, combine milk, vanilla, egg whites, and coconut. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pans. Bake 30 to 35 minutes.

Meanwhile, to prepare topping, combine whipping cream and powdered sugar in chilled mixing bowl until stiff. Fill layers with filling and frost with whipped cream; refrigerate.