Coconut Lemon Layer Cake
photo by Nimz_
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
12-16
ingredients
- 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
-
For lemon curd filling
- 1 tablespoon lemon peel, grated
- 1⁄3 cup fresh lemon juice
- 3⁄4 cup sugar
- 3 eggs
- 1⁄2 cup butter, at room temperature
-
For topping
- 1 cup heavy cream
- 1⁄2 cup toasted coconut flakes
directions
- 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.
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Reviews
-
What a great treat for someone that doesn't do a lot of desserts. I loved the coconut milk in this and the nice flavor it gave the cake and the lemon curd was excellent. Not to sweet and not too tart. I did have some problems with the middle lemon curd oozing out when I layed the second layer on top but I blame that on my inexperience in baking cakes. Thanks Aunt Cookie for a great cake recipe.
RECIPE SUBMITTED BY
I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find.
When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here).
I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year.
The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.