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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