Josehind Cake

Recipe Ingredients

		Syrup
2 1/2 cups	495g / 17oz	Sugar
3/4 cup	177ml	Water
1 tablespoon	15ml	Lemon juice fresh
		Cake
2 1/4 cups	140g / 4.9oz	Flour
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Butter
3/4 cup	148g / 5.2oz	Sugar
4		Eggs
1 1/2 cups	139g / 4.9oz	Coconut - shredded
2 teaspoons	10ml	Lemon rind - grated
1 1/4 cups	296ml	Milk
		Frosting
8 oz	227g	Cream cheese
1/2 cup	99g / 3.5oz	Butter - softened
1 1/2 cups	297g / 10oz	Confectioners' sugar
1 teaspoon	5ml	Vanilla
4 tablespoons	60ml	Milk - (to thin frosting)

Recipe Instructions

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 350F.

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 over mix. 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.

Source:
Cooking Live Show #CLA06

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