Tuesday, May 22, 2012

Vintage Recipe: Lemon Coconut Cake

Lemon Coconut Cake

1/4 cup lemon juice
15-oz. can sweetened condensed milk
2 tsp. grated lemon rind
Betty Crocker Angel Food Cake (baked as directed on package)
1/2 cup finely chopped coconut, toasted

Add lemon juice slowly to condensed milk. Stir until thickened. Add grated lemon rind. Chill 30 minutes. Cut angel food cake in 3 layers. Spread about 1/3 cup of lemon mixture between each layer. Spread remaining mixture on top and sides. Sprinkle top with coconut.

Taken from Betty Crocker's Guide to Easy Entertaining: How to Have Guests — and Enjoy Them. Published in 1959.

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