When this baking ritual began, Susan didn’t need to consult the calendar for Santa’s arrival.
Whatever the secret, this cake has remained a beloved holiday dessert for over 25 years.
Add eggs, one at a time, beating well after each addition.
Credit: Hector Manuel Sanchez
Mix after each addition.
Pour one-third of batter into a greased and floured 9-inch round cake pan.
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
Prepare the Lemon-Coconut Frosting: Dissolve cornstarch in 1/2 cup water; set aside.
Bring remaining 1 cup water to a boil in a medium saucepan.
Stir in sugar, lemon rind, and lemon juice.
Return to a boil, and cook to soft ball stage (236 ), stirring often.
Remove from heat; stir in coconut.
Stir frosting just before spreading on cake.
Spread Lemon-Coconut Frosting between layers and on top and sides of cake, stacking white layer between spiced layers.
Garnish, if desired.
