Lemon Coconut Cake
Ingredients
Lemon Curd
-
¾
cup
lemon juice
-
4
tablespoons
unsalted butter
-
½
cup
white granulated sugar
-
3
large
egg yolks
-
¼
teaspoon
salt
Coconut Cake Layers
-
1
cup
milk
-
6
large
egg whites
-
2¾
cups
all-purpose flour
-
2½
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
¾
cup
unsalted butter, at room temperature
-
4
tablespoons
neutral oil (vegetable or avocado)
-
3
teaspoons
coconut extract
-
1½
cups
white granulated sugar
Buttercream
-
1½
cups
unsalted butter
-
6
cups
powdered sugar, sifted
-
2
tablespoons
heavy cream
-
pinch
salt
-
2
tablespoons
white rum (optional)
-
various
food coloring gel
Instructions
- Prepare the lemon curd by simmering lemon juice until reduced, then mix with butter, sugar, egg yolks, and salt, and cook until thickened.
- Preheat the oven and prepare cake pans. Mix milk and egg whites, then whisk dry ingredients separately.
- Cream butter, oil, coconut extract, and sugar, then alternately add the milk mixture and dry ingredients.
- Divide the batter into prepared pans and bake until a skewer comes out clean.
- For the buttercream, beat butter, then gradually add powdered sugar, followed by heavy cream and rum until fluffy.
- Assemble the cake by layering the first cake, adding a dam of frosting, filling with lemon curd, and topping with the second cake.
- Frost the outside of the cake and decorate with colored buttercream to create a petal effect.
Nutrition Facts (estimated)
Servings
8
Calories
781
Total fat
45g
Total carbohydrates
87g
Total protein
10g
Sodium
284mg
Cholesterol
184mg
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