Coconut Cake

Serves10
Cooking Methodbaking
CostModerate
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Equipmentelectric mixer
Five Ingredients or LessYes
Mealdinner
Taste and Texturecreamy, sweet, tangy
Type of Dishcake
Ingredients
- Butter and flour for pans
- ¼ pound unsalted butter
- 1 cup sugar
- 4 eggs, separated
- 2 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup fresh or canned coconut milk
- Grated zest of 1 lemon
- 1/3 cup fresh lemon juice
- ½ cup sugar
- 1½ tablespoons cornstarch
- 8 egg yolks, at room temperature
- 2 tablespoons butter
- 1½ cups sugar
- 2 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup ice water
- 1 cup shredded unsweetened coconut, to dust the cake
- Two 8-inch cake pans
- Electric mixer
Instructions
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Cake:
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Butter and lightly flour the cake pans.
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Preheat the oven to 350°.
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Cream together the butter and sugar in the bowl of an electric mixer.
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One at a time, add the egg yolks and mix until blended.
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Sift together the flour, baking powder, and salt, and add alternately with the coconut milk.
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Stir in the lemon zest.
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In another bowl, beat the egg whites until stiff and glossy. Fold the whites into the batter with a rubber spatula.
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Divide the batter equally between the cake pans and bake for 40 minutes, or until the cake pulls away from the sides of the pan.
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Remove the cake pans and cool on wire racks.
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Lemon filling:
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In a medium non-aluminum saucepan, bring the lemon juice, sugar, and 1 cup water to a boil.
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In a bowl, dissolve the cornstarch in 1/3 cup water and mix in the yolks.
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When the lemon syrup boils, remove from the heat and gradually whisk it into the yolk mixture.
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Return to the saucepan and bring to a boil.
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Remove from the heat and whisk in the butter. Place a sheet of plastic wrap directly on the surface of the filling and set aside.
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Seven-Minute icing:
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In a large heatproof mixing bowl, combine all of the ingredients.
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Set the bowl over a pot of boiling water and beat with an electric mixer for about 7 minutes, until white peaks form.
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Remove from the heat and beat until the icing stiffens and becomes spreadable.
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Final assembly:
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Trim the tops and bottoms of each cake with a serrated knife.
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Cut the cakes horizontally in half.
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One at a time, spread each layer with the lemon filling, stacking evenly.
-
Ice the cake with seven-minute frosting.
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Cover the tops and sides of the cake with the shredded coconut.
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Aslan
Aug 03, 2015
Amazing recipe. Its a different style to bake. http://www.loveandquiches.com/

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