Cream butter, sugar and eggs. Sift flour, soda, baking powder and salt. Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until it is a creamy mixture. Bake in 3 round pans at 350 degrees for 25 to 30 minutes. Let cool 10 to 15 minutes. Make lemon filling. To make filling: In saucepan mix sugar, cornstarch and salt; add water, egg yolk and lemon juice. Cook over medium heat until it thickens, stirring constantly. Remove from heat and add butter. After cake is cooled, place the lemon filling on the first and second layers of the cake; sprinkle some coconut on top of the lemon filling. Put the third layer on top and ice with Seven Minute Frosting, or with a prepared commercial frosting. From A Taste of Louisiana. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 12|
|Calories from Fat: 360 (35%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 366.8mg||113 %|
|Sodium 499.8mg||17 %|
|Potassium 358.3mg||9 %|
|Total Carbohydrate 154.5g||45 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 151.9g|
|Protein 15g||21 %|
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Calories per serving: 1015
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