4 egg whites
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut
Frosting:
1 (16 oz.) pkg. powdered sugar
1 (7 oz.) jar JET−PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Preheat the oven to 350F. Butter and flour muffin tins or dome
shaped baking molds and set aside.
Whip the egg whites in a clean bowl until stiff but not dry and
place in the refrigerator while you make the rest of the batter.
Cream the butter and add the sugar. Continue mixing to blend well.
Add the vanilla extract, almond extract and lemon rind and mix well.
Sift the flour 3 times with the baking powder then add it to the
butter mixture alternately with the milk in 3 additions. Fold in the
whites and pour the batter into the molds, filling about 3/4 of the
way up. Bake for 20 to 25 minutes until batter is firm to the touch
in the center. Let cool in the pans then turn out so the top becomes
the bottom (you may need to trim them a bit so they sit flat).
Frosting: Beat sugar, marshmallow creme, margarine or butter and
vanilla extract with electric mixer at medium speed, beating in milk
as needed to desired frosting consistency.
Place the coconut in a bowl and add 1 drop of red or green food
coloring for a pale color. Toss until food coloring is well mixed in
and the coconut is the desired color. Frost the top and sides of the
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Rind of 1 lemon, finely grated
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk
2 to 3 cups sweetened shredded coconut
Frosting:
1 (16 oz.) pkg. powdered sugar
1 (7 oz.) jar JET−PUFFED Marshmallow Creme
1/4 cup margarine or butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Preheat the oven to 350F. Butter and flour muffin tins or dome
shaped baking molds and set aside.
Whip the egg whites in a clean bowl until stiff but not dry and
place in the refrigerator while you make the rest of the batter.
Cream the butter and add the sugar. Continue mixing to blend well.
Add the vanilla extract, almond extract and lemon rind and mix well.
Sift the flour 3 times with the baking powder then add it to the
butter mixture alternately with the milk in 3 additions. Fold in the
whites and pour the batter into the molds, filling about 3/4 of the
way up. Bake for 20 to 25 minutes until batter is firm to the touch
in the center. Let cool in the pans then turn out so the top becomes
the bottom (you may need to trim them a bit so they sit flat).
Frosting: Beat sugar, marshmallow creme, margarine or butter and
vanilla extract with electric mixer at medium speed, beating in milk
as needed to desired frosting consistency.
Place the coconut in a bowl and add 1 drop of red or green food
coloring for a pale color. Toss until food coloring is well mixed in
and the coconut is the desired color. Frost the top and sides of the
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