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Lemon-Coconut Cake


  • 1 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 6 drops almond extract
  • 1 tsp. lemon juice
  • 2 cups flour
  • 2 tsp. baking powder
  • Ad

  • 1 tsp. soda
  • 1 cup buttermilk


Cream the sugar and shortening until light and fluffy. Add the eggs and flavorings and beat well. Sift the dry ingredients together and add alternately to the creamed mixture with the buttermilk. Bake in two layer cake pans in a 350 degrees F oven approximately 25-30 minutes.


  • 1 cup sugar
  • 3 level Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1 cup hot water
  • 1 beaten egg yolk
  • 1 tsp. lemon juice

Mix sugar, cornstarch and salt together and then add other ingredients. Cook this in the top of your double boiler until thickened, then add:

  • 1/4 cup lemon juice
  • 1 cup coconut

Cook 5 minutes longer. Cool and spread between layers and over the top of the cake.

By Robin from Washington, IA

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