Prep 30 mins
Cook 40 mins
I love this combination of flavours - and the cake is sooo pretty.
- 1 cup all-purpose flour
- 8 eggs
- 1 pinch salt
- 1 3⁄4 cups sugar
- 1 tablespoon grated orange rind
- 2 grated lemons, rind of
- 1 lemon, juice of
- 1⁄2 cup shredded coconut (I used dessicated)
- 2 tablespoons cornstarch
- 6 tablespoons butter
- 1⁄2 cup unsalted butter, room temperature
- 1 cup icing sugar
- 6 -8 tablespoons fresh lemon juice
- 1 grated lemon, rind of
- 1 (14 ounce) packageshredded coconut
- Preheat the oven to 350 degrees (170C); line two 9 inch cake pans with waxed paper and butter and flour them.
- In a bowl, sift together the flour, salt and set aside.
- Place six of the eggs in a large heatproof bowl set over hot water; with an electric mixer, beat until frothy; gradually beat in 3/4 cup of the sugar until the mixture doubles in volume and is thick enough to leave a trail like a ribbon when the beater is lifted; takes about 10 minutes; remove the bowl from the hot water; Fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice until blended; fold in the coconut; sift in the flour mixture in 3 batches, folding in thoroughly after each addition; divide the mixture between the prepared pans.
- Bake until the cakes pull away from the sides of the pan, 35-40 minutes; let cool 5 minutes, then unmold and transfer to a cooling rack.
- In a bowl, blend the cornstarch with a little cold milk to dissolve; whisk in the remaining eggs until just blended; set aside.
- In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup water; over medium heat, bring the mixture to a boil; whisk in the eggs and cornstarch, and return to a boil; whisk constantly until thick, about 5 minutes; remove from the heat; place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- For the frosting, cream the butter and icing sugar until smooth; stir in the lemon rind and enough lemon juice to obtain a thick spreadable consistency; sandwich the cake layers with the lemon custard mixture (just make sure you don't spread it right to the edge of the layers or it will start to drip out); press down gently to bring custard to edge safely; spread the frosting over the top and sides; cover the cake with the coconut pressing in gently.
Honestly, do not be detered from all the 28 steps. She was just being very detailed to be very clear. This is not difficult to make as you might think from all the steps. In fact, the extra details I found very helpful and easy to follow. I had a sliver (because I've gained a bit of weight since making all these recipes) but it was worth every calorie!!!!!