Lemon Coconut Cake | Vegetarian Recipes

Lemon Coconut Cake

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Ingredients:

  • 1/2 cup butter at room temp
  • 1 cup granulated sugar
  • 1/2 cup shredded coconut
  • 3 egg yolks reserve whites
  • 1 tablespoon baking powder
  • 1 1/2 cups flour
  • 1 cup milk
  • 2/3 cup freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs beaten
  • 1/2 cup butter at room temp
  • 1 cup shredded coconut divided
  • 3 egg whites
  • 1/4 cup granulated sugar

Steps:

  • Preheat oven to 350 degrees
  • Butter a 9x13 baking pan and set aside
  • In a large bowl cream together the butter and sugar until light and fluffy
  • Beat in the coconut and egg yolks
  • Combine the baking powder and flour in a small bowl
  • Add to egg mixture in 3 batches alternating with the milk
  • Pour into the prepared baking pan and bake for 25 minutes
  • Test with a toothpick and if done remove from oven
  • Set on a wire rack to cool
  • Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
  • Heat and stir for 5 minutes until thickened
  • Pour onto warm cake
  • Sprinkle 1/2 of the coconut on top of the filling
  • Beat the whites in a medium bowl until soft peaks form
  • Gradually beat in sugar until dissolved
  • Spread over coconut layer
  • Sprinkle second amount of coconut over top
  • Bake for 12 minutes or until the coconut and whites are lightly browned
  • Cool on the wire rack for 15 minutes
  • Place in the fridge for 1 hour or better yet all day or overnight
  • Cut when cooled
Pecan Tassies | Vegetarian Recipes

Pecan Tassies

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Ingredients:

  • 1/2 cup pecans coarsely chopped
  • 3/4 cup brown sugar
  • 1 1/2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 dash salt

Steps:

  • Preheat oven to 350F
  • Mix all filling ingredients together well
  • Using a teaspoon
  • carefully distribute filling mixture into pastry-lined muffin cups
  • Fill each pastry cup 3/4s of the way full
  • The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
  • Bake for 20-25 minutes
  • Immediately
  • and very carefully using the tip of a pointed knife
  • gently knudge out each tassie out of its cup and transfer to a rack to cool
  • If they cool in the pan too long
  • they are more difficult to remove
  • Your first couple may break those are the ones I eat on the spot- the rewards of making them
  • but you will soon learn just the right move to remove them perfectly