[CHRISTMAS-RECIPE] Grandma Ponder's Lightning Rod Cake (Coconut)

Grandma Ponder's Lightning Rod Cake (Coconut)

"From the Heart of Ponder Country", Author: Judy Daniels Wiggins

2/3 cup butter or margarine
1 3/4 cups sugar
2 eggs
1 1/2 tsp. vanilla
3 cups sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
Lemon Filling (recipe follows)
Seven Minute Icing (recipe follows)

Preheat oven to 350 degrees F. Soften, then cream butter. Add sugar gradually, creaming until light. Add eggs and vanilla, and beat until fluffy. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Beat 1 minute.

Bake in 2 greased and lightly floured 9-inch round pans for 30 to 35 minutes. Cool 10 minutes; remove from pans. Cool completely.

Lemon Filling:
3/4 cup sugar
2 T. cornstarch
Dash of salt
3/4 cup water
2 egg yolks, slightly beaten
3 T. lemon juice
1 tsp. grated lemon peel
1 T. butter

Combine sugar, cornstarch and salt in a saucepan. Add water, egg yolks and lemon juice. Cook over medium heat until thick. Remove from heat; add lemon peel and butter. Cool.

Seven-Minute Icing With Coconut:
2 egg whites
1 1/2 cups granulated sugar
2 tsp. light corn syrup or 1/4 tsp. cream of tartar
1/3 cup cold water
Dash of salt
1 tsp. vanilla
1 bag or can of coconut

Place all ingredients except vanilla in top of double boiler (don't place over water); beat 1/2 minute at low speed with electric mixer to blend. Place pot over but not touching boiling water. Cook, beating constantly, until stiff peaks form, about 7 minutes (do not overcook). Remove from water; add vanilla; beat until spreading consistency, about 2 minutes.

Construction:
Spread lemon filling between layers of cake. Spread Seven Minute Icing over cake. Press coconut into icing.

from the March 2002 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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