Josehind cake

 
                               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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