Moist Meyer Lemon Cake with Coconut Powder

I made this tonight:

Ingredients:

1 1/2 c	coconut powder
1 1/4 c	a-p flour
1/2 t	salt
1 t	baking soda
about 3/4 c	Meyer lemon juice, from 2-3 lemons
	zest from one large Meyer lemon
1 c	butter-flavored Crisco (veg. shortening)
1	jumbo egg
1/4 c	egg white (Pasteurized)
1 c	sugar (granulated white)
1/2 t	ground (dried) ginger
1 t	vanilla extract
1 t	almond extract

Preheat oven to 350 degrees Fahrenheit.

Sift together a-p flour, baking soda, salt, and ginger.

Place shortening into the bowl of a stand mixer and start beating it until it softens and starts to form a layer on the interior of the bowl.  Add sugar steadily, allowing it to mix into the shortening, creating a moist sandy mixture.  Scrape the bowl, then continue mixing on medium speed while adding whole egg and additional egg white.  Scrape the bowl again, then let the mixer mix while adding the coconut powder in two additions.  Scrape the bowl again, then add lemon zest and juice, and both extracts.  Allow the batter to mix for a while to incorporate more moisture into the coconut powder. Scrape the bowl again, then add the dry ingredients all at once, mixing the batter on medium (I had my KitchenAid on 4) until it becomes fluffy and light.  Pour into a nonstick 9" square pan and smooth top.  

Bake until a toothpick comes out clean but you can still hear the cake sizzling when you take it out. Allow cake to cool on a rack for ten minutes, then use s silicone spatula to ease the sides of the cake from the pan.  

Cut into 16 squares, and serve either warm or at room temperature, with ice cream or mildly sweetened whipped heavy cream.  This cake has a fine crumb and tastes deliciously lemony.  Enjoy!

PS.  If you want to experience a total lemon-overload, top the cake with fresh lemon curd!