Josehind Cake

* Exported from MasterCook *

JOSEHIND CAKE

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SYRUP-----
2 1/2 c Sugar
3/4 c Water
1 tb Lemon juice fresh
-----CAKE-----
2 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1 c Butter
3/4 c Sugar
4 Eggs
1 1/2 c Coconut, shredded
2 ts Lemon rind, grated
1 1/4 c Milk
-----FROSTING-----
8 oz Cream cheese
1/2 c Butter, softened
1 1/2 c Confectioners' sugar
1 t Vanilla
4 tb Milk (to thin frosting)

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~. 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 15-1/2" x 10-1/2" x 1-1/2" 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.



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