3 cups all-purpose flour
1 cup plain yogurt
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 cup shortening
4 eggs
4 1/2 cups lemon glaze
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup buttermilk
1 cup sugar
3 cups buttermilk
3 eggs
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup brown sugar
1/2 teaspoon ground ginger
1 cup butter
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, yogurt and salt. Stir in 1/2 cup of the shortening, 1 egg, and 1 cup of the grated lemon zest, stirring frequently until the mixture is sticky. Blend in 2 more times the ginger, 1 cup of grated lemon, and 1 cup of the blanched coconut. Knead the butter 2 teaspoons at a time into the dry ingredients, then stir together.
Pour the batter into a 8x8 inch baking pan, and remove excess flour, soda and cinnamon. Pour the mixture evenly over the cake, filling 1/3 full to prevent cake from looking dry. Sprinkle the bottom of the pan with 1 teaspoon of the remaining ginger.
Bake for 60 to 70 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
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