COCONUT LEMON BUTTERCREAM

COCONUT LEMON BUTTERCREAM image

Number Of Ingredients 8

Ingredients

1 cup unsweetened desiccated coconut
1 tablespoon unsalted butter
1 tablespoon lemon juice*
2 tablespoons granulated sugar
2 egg whites (from large eggs)
1 stick and 3 tablespoons unsalted butter, soft and at room temperature
1 teaspoon lemon juice*
1 teaspoon vanilla extract

Steps:

1. Toast the coconut. In a small, shallow pan, melt 1 tablespoon of butter over medium heat on the stove. Stir with lemon juice. Add the toasted coconut and sugar and stir frequently until the edges become golden brown, about 5 to 7 minutes. Be careful not to burn it. Transfer to a plate and cool to room temperature. 2. Prepare the buttercream base. Whisk egg whites and 1 cup of sugar for 3 to 5 minutes in a heatproof bowl set over a pan of simmering water, until meringue is hot to the touch. The sugar granules will be dissolved and the liquid will look like fluffy marshmallow cream, but thinner. 3. Remove bowl from the heat and beat for 5 minutes on medium speed using a hand mixer or a stand mixer fitted with a whisk attachment. Change to a paddle attachment if using a stand mixer, and add half of the soft butter. Mix until smooth, before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat with the mixer for another 6 to 10 minutes to thicken. Scrape the sides and lower the speed to medium, and gradually add lemon juice and vanilla. 4. Fold in 3/4 cup of toasted coconut. Assemble the Cake 1. Dot 3 3‐inch strips of parchment paper with the icing. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Place cake on top of the strips. This will help keep the icing process clean. 2. Spread icing on the top and sides. Sprinkle and pat toasted coconut on the top and sides. 3. Slowly pull the parchment strips and add frost to the sides as needed. This cake is best served on the day it is made, but can be refrigerated and will keep moist for a couple of days.