lumicero/recipes-ing2inst huggingface dataset:
Title: Streusel Topping for Pies Etc..
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 granulated sugar
- 1 cornmeal
- 7 butter
Instructions:
1. Combine flour, sugar and cornmeal in medium bowl, drizzle with melted butter and toss with a fork till well combined and mixture forms many large chunks with pea sized pieces through out.
2. Bake on cookie sheet at 350* for 5 minutes.
3. Cool 5 minutes.
4. Sprinkle streusel over pie.
Title: Creamy White Chocolate Cake
Ingredients:
- 2 eggs
- 4 sugar
- 1/3 all-purpose flour
- 1 3/4 white chocolate
- 1 1/4 heavy cream
- 12 white chocolate
- 9 low-fat Quark cheese
- cream cheese
- white chocolate
Instructions:
1. Preheat oven to 350F.
2. Grease an 8-inch round springform pan and line the bottom.
3. Whisk the eggs and sugar in a mixxing bowl for 10 minutes, or until the mixture is light and foamy and the whisk leaves a trail for a few seconds when it is moved.
4. Sift the flour and fold it into the mixture with a spatula or metal spoon.
5. Fold in the chocolate.
6. Pour into the prepared pan and bake for 25 minutes, or until springy to the touch.
7. Let cool slightly, then transfer to a wire rack until cooled completely.
8. Return the cold cake to the pan To make the topping, place the cream in a pan and bring it up to a boil, stirring to prevent it from sticking to the bottom of the pan.
9. Cool slightly then add the white chocolate pieces and stir until melted and combined.
10. Remove from the heat and let stand until almost cool, stirring, then stir in the cheese.
11. Pour over the cake and let chill for 2 hours.
12. Remove the cake from the pan and place on a serving platter To make the decoration, pour the melted chocolate of your choice onto a marble or acrylic board and spread ir thinly with a large spatula.
13. Let it stand at room temperature.
14. Ussing a scraper, push the chocolate at a 25 degree angle until a large curl is formed.
15. Remove each curl as you make them and let chill until set.
16. Decorate the cake with the chocolate curls and dust with cocoa powder.
Title: Aunt Betty's Honey Almond Bars
Ingredients:
- 1 flour
- 1/4 whipped butter
- 1/2 brown sugar
- 1/3 honey
- 2 eggs
- 1 vanilla
- 1/2 salt
- 1/2 cinnamon
- 1/3 nutmeg
- 2/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients except almonds.
3. Blend at medium speed until all ingredients are blended together for about two minutes.
4. Stir in the nuts.
5. Spread mixture into a well greased 9 inch square pan.
6. Bake 20 to 25 minutes.
7. Cool and decorate each with any color of candied cherries, if desired.
Title: Pumpkin Cake (Grandma's Version)
Ingredients:
- 1 all-purpose white flour
- 1 wheat flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/4 cinnamon
- 1 cocoa powder
- 2 canned pumpkin
- 1 1/2 eggs
- 4 canola oil
- 3/4
Instructions:
1. Mix first eight ingredients together.
2. Add last three ingredients.
3. Put mixture in a flutted tube pan.
4. Bake at 350 degrees for about 30 minutes or until toothpick comes out clean.
Title: Bananas with Vanilla Rum Sauce
Ingredients:
- 4 bananas
- 2 butter
- 1/4 brown sugar
- 1 vanilla ice cream
- 1 -2 light rum
Instructions:
1. Melt the 2 tbsp butter in a large skillet, over low heat.
2. Add brown sugar; stir until melted.
3. Add the halved bananas; saute for 10 mins, until JUST tender, turning once, (careful not to overcook, as bananas will get mushy).
4. In a medium bowl, stir together the pint of icecream and the Rum.
5. Remove the bananas from the skillet, along with the sugar juice.
6. Transfer to serving dishes.
7. Spoon the brown sugar juices over the bananas.
8. Serve with the icecream/rum sauce.
Title: Rum Cake
Ingredients:
- 9 butter
- 2 flour
- 1 1/2 flour
- 1 sugar
- 4 eggs
- 1/4 dark rum
- 3 fresh lime juice
- 1 lime zest
- 1/2 yellow cornmeal
- 2 double-acting baking powder
- 3/4 sugar
- 1 water
- 2 coconut cream
- 6 light rum
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350°.
2. With a pastry brush, spread 1 tablespoon butter over bottom and sides of an 8" spring form cake pan.
3. Sprinkle 2 tablespoons flour into pan evenly; remove excess flour.
4. In a deep bowl, cream remaining butter with sugar until mixture is light and fluffy.
5. Beat in eggs, one at a time.
6. Add rum, lime juice, zest.
7. Continue beating until batter is smooth.
8. Combine remaining flour, cornmeal and baking powder about 1/2 cup at a time, beating well after each addition.
9. Pour batter into the floured pan.
10. Bake in middle of oven for approximately 1 hour or until toothpick comes out clean.
11. Cool cake completely; remove from pan.
12. Cake is traditionally served with coconut cream sauce.
13. Coconut cream sauce:
14. Combine sugar and water in a 2-3 quart pot.
15. Bring to a boil over a moderate heat, stirring only until sugar dissolves.
16. Increase heat and cook briskly uncovered and undisturbed until syrup reaches 230° with candy thermometer OR forms soft ball if dropped into cold water.
17. Remove pan from heat.
18. Stirring constantly pour in coconut cream in a thin slow stream.
19. Beat egg yolks until they are well blended.
20. Stir about 1/4 cup of hot syrup mixture into yolks, then beat mixture back into remaining syrup.
21. Return pan to low heat and stir for 4-5 minutes until sauce has the consistency of heavy cream.
22. Off of the heat stir in vanilla and rum.
23. Cover tightly and refrigerate the sauce for at least 2 hours or until it is thoroughly chilled.
24. Serve with RUM CAKE.
Title: Classic Sugar Sponge Loaf, 270cals Per Serve
Ingredients:
- 2 sugar
- 4 eggs
- 1 sugar
- 1 vanilla extract
- 1 flour
- 1/2 baking powder
Instructions:
1. Preheat oven to 180c. Grease well or spray a 12x23cm loaf pan with non-stick baking spray. Sprinkle the sides and base with the 2 tbsp of sugar, shaking out the excess.
2. Beat eggs until pale and fluffy. Slowly, a spoon at a time, add the sugar. Add the vanilla and fold in the flour and baking powder.
3. Pour into the prepared tin and sprinkle a little extra sugar over the top and bake for 35-40 minutes until the top is golden brown and crunchy.
4. Cool loaf on a wire rack. Slice with a serrated knife when cold.
Title: Chocolate Chip, Cherry and Walnut Rugelach
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/4 salt
- 1 unsalted butter
- 6 cream cheese
- 1/2 sugar
- 1 ground cinnamon
- 12 dried tart cherries
- 8 walnuts
- 8
- 1/3
Instructions:
1. Dough:.
2. Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.).
3. Filling:.
4. Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
5. Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes.
6. Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).
Title: Elvis Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 2 1/3 bananas
- 1/2 unsalted butter
- 1 peanut butter
- 1 vanilla extract
- 1/4 salt
- 2 powdered sugar
- 1/3 heavy cream
- salted peanuts
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a muffin pan with cooking spray and set aside.
3. In a large bowl, combine flour, soda and salt.
4. In another bowl, cream together 1/2 cup butter and brown sugar.
5. Stir in eggs and mashed bananas until well mixed.
6. Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix.
7. Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean.
8. You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done.
9. When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting.
10. For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer.
11. Add the vanilla and salt, continue beating.
12. Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency.
13. Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!
Title: Extreme Chocolate Cake
Ingredients:
- 515 instant chocolate pudding mix
- 113 eggs
- 4 warm water
- 1/2 sour cream
- 1/2
- 1
- 1 1/2
- 1/2
- 5
Instructions:
1. Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this).
2. Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth.
3. Stir in chocolate chips.
4. Pour into the bundt pan. Spread evenly.
5. Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips.
6. Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely.
7. To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat.
8. Add chocolate. Stir slowly for about 2 minutes until melted completely.
9. Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency.
10. Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter.
11. Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting.
12. Cuts into 16 wedges.
Title: Christmas Candles Centerpiece
Ingredients:
- 2 pineapple slices
- 1 banana
- 6 maraschino cherries
- 4 Candied Mint Leaves
Instructions:
1. Put one pineapple slice each onto 2 small plates. Put the cut ends of the bananas in hole of pineapple.
2. Place 2 mint leaves on side of each candle. Place 3 cherries at stem ends of mint leaves.
Title: Vanilla Crescents (Vanilkove Rohlicky)
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 2 all-purpose flour
- 1 1/4 vanilla extract
- 1 salt
- 1/2 confectioners' sugar
Instructions:
1. Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy.
2. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.
3. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.
4. Preheat the oven to 350°F.
5. Lightly butter two 12x15-inch baking sheets.
6. Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick.
7. This will make it about 2-1/2 inches long.
8. Shape each piece into a crescent by pulling it into a semi-circle. Arrange the crescents at least 1/2 inch apart on the baking sheet.
9. Bake in oven for 15- 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack.
10. Dust with confectioners' sugar.
11. Many people prefer "vanilkove rohlicky" a few days old.
Title: Gingersnap Peach Crisp
Ingredients:
- 2 butter
- 1 1/2 margarine
- 1/4 walnuts
- 1/3
Instructions:
1. Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
2. Stir in nuts.
3. Sprinkle evenly over peaches.
4. Bake at 350 for 15-20 minutes.
5. Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
6. You can also divide the dessert among 6 8-ounce baking cups.
7. Bake at 350 for 10 minutes.
Title: No Crust Apple Pie
Ingredients:
- 6 cooking apples
- 1/2 sugar
- 1/2 water
- 1 ground cinnamon
- 1/2 ground allspice
- 1/2 all-purpose flour
- 1/4 brown sugar
- 1/2 baking powder
- 1/4 salt
- 3 butter
- margarine
- vanilla ice cream
Instructions:
1. Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil.
2. (I also add fresh grated nutmeg and a squeeze of lemon juice.)
3. Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender.
4. Spoon mixture into a deep-dish 9-inch pie-plate.
5. Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal.
6. (Next time I will use only 1/8 tsp of salt in the crumble.).
7. Crumble brown sugar mixture over apples.
8. Bake at 350°F for 30 minutes or until top is browned.
9. Serve with ice cream, if desired.
10. Yield: one 9-inch pie.
Title: Pineapple Cream Cheese Frosting
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 8 cream cheese
- 1 non-dairy whipped topping
- 1 pineapple
Instructions:
1. Prepare pudding according to box directions, except use only the 1 c.
2. milk.
3. Beat together pudding and thinned cream cheese.
4. Fold in whipped topping.
5. Frost cake (yellow is a good choice)-- frosts equivalent of a boxed cake mix.
6. Sprinkle with pineapple.
7. Can also sprinkle with coconut and chopped nuts if desired.
8. Refrigerate.
Title: Chocolate Peanut Butter Footballs
Ingredients:
- 6 butter
- 1 margarine
- 1 peanut butter
- 2 mini marshmallows
- 12 shortening
- 1 water
- 3 powdered sugar
Instructions:
1. For the footballs:
2. Melt together the butter, peanut butter, chocolate chips, and marshmallows.
3. Carefully fold in the cereal, make sure not to crush it.
4. When the cereal is coated, lay it out on a greased cookie sheet.
5. Let it cool for 5-10 minutes, or until you feel comfortable handling it.
6. Grease your hands well (I spray pam right onto them) and start taking handfulls of the treat. Cup them in your palms and rotate them until they retain a football shape. Dont pack them too firm, or else you will have a hard treat.
7. Lay the finished footballs on your cookie sheet until they are cool.
8. For the Icing:
9. Mix the meringue powder and water, and then beat in as much powdered sugar as it takes to make a THICK frosting. You want it as thick as possible to prevent it from smearing on your footballs.
10. Using a piping bag (or a plastic bag with the tip cut off), draw laces across the top of your treats and rings around both ends. Before you know it, your cereal treats have turned to footballs!
11. Allow time for the icing to dry and Enjoy!
Title: Whole Wheat Peanut Butter Oatmeal Cookies
Ingredients:
- 1/2 margarine
- 1/2 peanut butter
- 3/4 brown sugar
- 1 egg
- 1/2 vanilla
- 1/4 salt
- 1/2 baking soda
- 1 1/4 rolled oats
- 3/4 whole wheat flour
Instructions:
1. In a large bow combine the softened margarine and peanut butter.
2. I measure the peanut butter by packing it tightly into a metal measuring cup.
3. Then I scrape it out with my fingers.
4. Add the sugar or Sucanat and the egg to the bowl.
5. Mix it up really good until it is smooth, fluffy and glossy.
6. I do this with a wire whisk.
7. You could use a big spoon if you prefer.
8. Add the vanilla and stir it in a little.
9. Add the salt, baking soda, oatmeal, and flour.
10. Stir it all up really well.
11. You need a spoon to stir in the dry ingredients.
12. A whisk just won't work for this part because the batter is so thick.
13. Drop the dough by spoonfuls onto an ungreased cookie sheet.
14. These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
15. Bake at 350°F for about 12 minutes.
16. Half a cup of chocolate chips may be added to the batter if desired.
Title: Chambord Brownies
Ingredients:
- 1 sugar
- 1/2 butter
- 4 eggs
- 1 flour
- 1/2 salt
- 1 powdered sugar
- 2 butter
- 1/2 Chambord raspberry liquor
- 2 chocolate chips
- 1 butter
- 2
- 3/4
Instructions:
1. Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan.
2. Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature.
3. Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies.
4. Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies.
5. Cut into 32 small pieces. Keep refrigerated until ready to serve.
Title: Wooden Spoon Cookies
Ingredients:
- 3/4 butter
- 1/2 margarine
- 1/2 sugar
- 1 all-purpose flour
- 1 heavy cream
Instructions:
1. Preheat oven to 350F.
2. In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
3. Heat over low flame until butter melts.
4. keep mixture warm over very low flame.
5. Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
6. (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
7. Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
8. With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
9. Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
10. If cookies become to hard to roll, return them briefly to often to soften.
11. As each cookie is shaped, remove from spoon handle; cool on wire rack.
12. Repeat until batter is used.
13. Makes about 3 doz.
14. cookies.
Title: Egg and Dairy-Free Marbled Cupcakes
Ingredients:
- 3 self-raising flour
- 1 3/4 caster sugar
- 1 1/2 water
- 2 polyunsaturated margarine
- 1/2 polyunsaturated margarine
- 1 hot water
- 3
- 1
Instructions:
1. Line a 12-hole muffin pan with paper cases (1/3-cup capacity).
2. Place flour, sugar, water, oil and table spread in a large bowl. Using an electric mixer, beat on low speed, until ingredients are combined and mixture is smooth. Increase speed to high and continue beating for about 2 minutes or until mixture is slightly thickened.
3. Divide cake batter evenly between two bowls. Tint one half pink and remaining half blue using food colourings. Spoon tablespoons of mixture, alternately, into holes of prepared pans. Run a skewer through batter to create a marbled effect.
4. Cook in a moderate oven (180C) for about 25 minutes or until cooked when tested. Stand cakes in pan for 5 minutes before turning onto a wire rack to cool.
5. To make frosting, beat table spread in a small bowl with an electric mixer until light and fluffy. Gradually beat in icing-sugar until well combined. Add water and beat until smooth.
6. Spoon frosting into a piping bag fitted with a 1.5cm-fluted tube. Pipe frosting onto tops of cakes.
7. Serve cakes sprinkled with confetti decors.
Title: Sour Cream Chocolate Bundt Cake
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 2 baking soda
- 3/4 salt
- 1/4 unsalted butter
- 1 granulated sugar
- 1 1/2 eggs
- 4 vanilla extract
- 1 sour cream
- 1 1/2 bittersweet chocolate
- 6 granulated sugar
- 1 water
- 1 1/4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 325.
2. All ingredients should be room temperature.
3. Grease and flour 10 cup bundt pan.
4. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
5. Cream butter and sugar in electric mixer until light and fluffy.
6. Add eggs and vanilla.
7. On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
8. Fold in chocolate.
9. Pour batter into pan and spread batter to sides.
10. Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
11. Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
12. Remove from heat and stir in liqueur.
13. Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.
Title: Calentita
Ingredients:
- 3 chickpea flour
- 6 cold water
- 1/4
Instructions:
1. Mix the flour and salt with the water, cover and leave to stand for about 3 hours.
2. pour the oil into a baking tray, or tin,(deep tray or tin) allowing sufficient to cover the bottom of the tin, and heat in the oven.
3. beat the flour mixture and season.
4. when thoroughly hot pour in the flour mixture and bake in a quick oven (reg 8) for about half an hour, or until a golden crust forms on top.
Title: Coconut Cake With Fluffy Icing
Ingredients:
- 3/4 fresh lemon juice
- 8 cornstarch
- 1 1/2 sugar
- 8 butter
- 1/2 lemons, zest of
- 2 salt
- 1 cake flour
- 3 baking powder
- 1 salt
- 1/4 sugar
- 2 butter
- 1 eggs
- 4 vanilla
- 1 canned unsweetened coconut milk
- 1 sugar
- 1 1/2 corn syrup
- 2 cream of tartar
- 2 vanilla
- 1/4 sweetened coconut
- 1
Instructions:
1. For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
2. Add cornstarch and whisk to dissolve.
3. Add sugar, egg yolks, butter, lemon zest and salt.
4. Cook over medium heat, whisking constantly, until mixture comes to a simmer.
5. Reduce heat to low and whisk 1 minute.
6. Strain through a coarse sieve into a medium bowl.
7. Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
8. (Filling may be prepared up to 2 days in advance).
9. To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
10. Line bottoms with parchment paper.
11. In medium bowl, sift flour, baking powder and salt.
12. In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
13. Beat in egg yolks one at a time, then vanilla.
14. On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
15. Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
16. In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
17. Whisk 1/4 of the whites into the batter, then fold in the remainder.
18. Spread mixture evenly in pans.
19. Place in oven on center rack.
20. Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
21. Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
22. Let cakes cool in pans on wire racks for 10 minutes.
23. Invert and remove from pan and peel off parchment paper.
24. Tun right sides up and cool completely.
25. To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
26. Place over simmering water.
27. Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
28. Remove from heat and beat in vanilla.
29. Continue beating 5 minutes, or just until stiff peaks form.
30. Place one layer upside down on serving plate.
31. Spread with half of lemon filling.
32. Place second layer on top, right side up.
33. Spread with remaining half of filling.
34. Add the final layer right side up.
35. Spread icing over top and sides of cake.
36. Press handfulls of coconut all over icing.