COCONUT CAKE WITH SOUR CREAM AND LEMON CURD
Steps:
- So Easy Filling - 1. Combine ingredients. 2. Set aside. Lemon Curd - 1. Combine egg yolks, sugar and lemon juice in saucepan. 2. Cook over low heat until mixture coats back of spoon, about 10 min. 3. Stir in butter and rind. 4. Cover and cool completely Cake - 350 degrees 1. Grease and flour 3(9 inch) pans 2. Cream butter. 3. Add sugar and continue beating until light and fluffy. 4. Add eggs, one at a time 5. Add milk and flour alternately. Always begin and end with dry ingredients. 6. Add extracts 7. Bake 350 degrees for 25 to 30 minutes. 8. Cool completely Frosting 1. Combine all ingredients except extracts in saucepan or top of double boiler. (Do not let bottom of double boiler touch the water or your frosting will be grainy. I don't know why it does this but it will ruin your frosting. I am speaking from experience.) 2. Beat with electric mixer on high speed for 7 min. 3. Add extracts. Assembly 1. Use a wooden skewer to poke holes approximately 1/2 inch all over layer. When I used a wooden spoon it was easier to getn the filling into the layers but the cake fell apart when slicing. 2. Spread 1/3 of filling over cake layer and using an offset spatula gently force filling into holes. (This may take just a little of time and patience) 3. Spread 1/3 of lemon curd over filling (I found that if you place each layer in the freezer for a few minutes the lemon curd is easier to spread) 4. Continue this layering on all three layers. 5. Frost 6. Sprinkle sides and top of cake with additional coconut 7. For garnish I have added candied lemon slices
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