Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Dainty, delectable, and delicious. This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Preheat oven to 300F and line four 9" cake pans with waxed paper.
  2. Beat egg whites to stiff peaks.
  3. Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
  4. Beat.
  5. Add 1/2 cup flour alternately with stiffly beaten egg whites.
  6. Dredge fruit and nuts with remaining flour and add to batter.
  7. Pour evenly into prepared pans.
  8. Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
  9. Turn out onto cooling racks, peel waxed paper from cakes.
  10. When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
  11. To make the filling: Mix the cornstarch with a little cold water until smooth.
  12. Heat first four ingredients to boiling point.
  13. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
  14. Add coconut and spread between cake layers.