The best delicious Josehind Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Josehind Cake recipe today!
Hello my friends, this Josehind Cake recipe will not disappoint, I promise! Made with simple ingredients, our Josehind Cake is amazingly delicious, and addictive, everyone will be asking for more Josehind Cake.
What Makes This Josehind Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Josehind Cake.
Ready to make this Josehind Cake Recipe? Let’s do it!
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-SYRUP-
2 1/2 c Sugar
3/4 c Water
1 tb Lemon juice fresh
CAKE
2 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1 c Butter
3/4 c Sugar
4 Eggs
1 1/2 c Coconut, shredded
2 ts Lemon rind, grated
1 1/4 c Milk
FROSTING
8 oz Cream cheese
1/2 c Butter, softened
1 1/2 c Confectioners’ sugar
1 ts Vanilla
4 tb Milk (to thin frosting)
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 350~. 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 overmix. 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.
Yields
30 Servings
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