COCONUT LEMON LAYER CAKE

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Coconut Lemon Layer Cake image

This is a coconut-flavored cake with a layer of lemon curd in the middle, topped with lemony whipped cream and coconut. YUM! I got this from my beloved "Moosewood Book of Desserts." It makes a really pretty cake!

Provided by Aunt Cookie

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 15

1 cup butter, at room temperature
2 cups sugar
1 cup coconut milk
2 teaspoons pure vanilla extract
2 1/2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites
1 tablespoon lemon peel, grated
1/3 cup fresh lemon juice
3/4 cup sugar
3 eggs
1/2 cup butter, at room temperature
1 cup heavy cream
1/2 cup toasted coconut flakes

Steps:

  • Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
  • With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
  • In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
  • Into another bowl, sift together the flour, baking powder, and salt.
  • Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
  • Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no trace of white remains.
  • Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
  • While the cake is baking, make the lemon curd. In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
  • On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
  • For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd).
  • Whisk in the butter a little at a time.
  • Refrigerate the curd until well-chilled, about an hour.
  • When the cake is cooled, spread half of the lemon curd between the two layers.
  • Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
  • Serve sprinkled with toasted coconut flakes.

Nutrition Facts : Calories 637.5, Fat 37.2, SaturatedFat 24.3, Cholesterol 141.1, Sodium 424.4, Carbohydrate 71, Fiber 1.5, Sugar 49.2, Protein 7.5

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