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!

15 comments:

summer said...

mmm.. sounds delish!
(and looks exquisite, too.)
can't wait to try this!

Leslie said...

wow, it's beautiful, stephanie! i think this may be our Easter dessert . . .

The Luke Family said...

So glad i was told about your blog! It is a work of art.

Katie @ goodLife {eats} said...

YUM, that not only sounds good, but looks so pretty!

Melanie Anne said...

That is beautiful cake! I keep checking when i go to my Costco--and they never have Meyer Lemons. I will have to fill out a request I guess. That cake sounds so wonderful! I am wanting to make it for Easter.

Lynne said...

This looks gorgeous. I love lemon curd. I keep thinking I'm going to make it and bring it to dinner parties - but I never do. I love it with ice cream.

{lovely little things} said...

That looks like heaven on a plate

沈伊 said...

love love love those old stuff !! nice !! Sorry, my name is Eve and i have been following your blog for sometime but most of the time I just keep quiet. hehe... thank you for showing us all the nice stuff.

Jen G. said...

This looks so delicious!! I will have to try it! I have one question for you....Can you "can" the lemon curd? I have tons of lemons that I have to use and would love to make the curd and jar it for later. Have you tried this?
Thanks! Love the blog and I love Paris too! As a mom of two and new business developer (baking company) I'm living vicariously through your trip!!
~jen
jenkmyoung@hotmail.com

Stephanie said...

Jen G.-regarding the curd, it only lasts about a week in the fridge. At least the fresh stuff, which is the only thing I know how to make! I've seen canned curd before though at Williams Sonoma and Trader Joes. I have no idea how they do it though--I'm assuming they add some preservatives...

Tish said...

This looks so good! You seem to have missed in the directions what to do with the 2 whole eggs?

Stephanie said...

Thanks for the heads up Tish! I fixed the instructions...

Kathy said...

I wanted you to know that I made this cake for our Easter dessert. It was beautiful and delicious! Thanks for the recipe.

J+S said...

Oh this sounds divine. I love your blog...I've been stalking for a while now. Do you mind if I post this recipe and give you full credit?

Stephanie said...

J+S: by all means, go ahead!

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