Lemon-Coconut Cake
This is one of the best cakes I have ever made!! The sweet cream cheese frosting topped with the sweetened coconut really complements the lemon curd filling. Not the fastest cake to make, but so worth it. Make the lemon curd a day earlier to allow it to set up.
Yield: Makes 12 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| CAKE: | |
| 1 cup | butter, softened |
| 2 cups | sugar |
| 4 | large eggs, separated |
| 3 cups | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 cup | milk |
| 1 teaspoon | vanilla extract |
| LEMON FILLING: | |
| 1 cup | sugar |
| 1/4 cup | cornstarch |
| 1 cup | boiling water |
| 4 | egg yolk, lightly beaten |
| 2 teaspoons | grated lemons rind |
| 1/3 cup | fresh lemon juice |
| 2 tablespoons | butter |
| CREAM CHEESE FROSTING | |
| 1/2 cup | butter, softened |
| 1 (8-ounce) package | cream cheese, softened |
| 1 (16-ounce) package | powdered sugar |
| 1 teaspoon | vanilla extract |
| 2 cups | sweetened flaked coconut |
| garnishes: fresh rosemary sprigs, gumdrop | |
Directions:
CAKE:
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Lemon Filling (recipe below) between layers. Spread Cream Cheese Frosting (recipe below) on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.
LEMON FILLING:
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally.
CREAM CHEESE FROSTING:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Source: myrecipes.com
