Coconut Layer Cake with Meyer Lemon Curd & Cream Cheese Frosting

• 03 April 2009

















Last week my church celebrated the "birthday" of the women's organization with a little par-tay. Several of us made homemade cakes for the occasion, which made for a delicious dessert buffet. I craved coconut cake but really wanted to use some of the meyer lemon curd I'd just made as well--so I combined the two. I was very happy with the results and think I may try it with passion fruit curd next time...I figure you can't go wrong with either!

Coconut Cake

adapted from Sky-High Cakes

3 egg whites + 2 whole eggs
1/2 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1 cup unsweetened coconut milk
---
2 cups sweetened flaked coconut
2/3 cup lemon curd

Cream Cheese Frosting:

Using a mixer, beat the following ingredients together until light and fluffy:

1 lb. cream cheese, softened
2 sticks unsalted butter, softened
2 teaspoons pure vanilla extract
zest of one lemon
5 cups powdered sugar

1. Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle (found at Sur La Table) and butter the circle and sides.

2. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans.

5. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool.

6. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer.

7. Garnish top and sides with remaining sweetened coconut. Chill cake for about 30 minutes just to set the frosting (you don't want to dry it out). Enjoy!

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