Coconut Lemon Layer Ckae

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READY IN: 24hrs
Recipe by Brookelynne26

Source: Anna Pump's Summer on a Plate. Cake can be stored in the refrigerator for 2 days, lossely covered. Bring to room temperature before serving.

Ingredients Nutrition

Directions

  1. Make the Cake: Preheat oven to 350°F Butter a 9 inch springform pan.
  2. Sift flour, cornstarch, baking powder, and baking soda into a large bowl. Use a stand mixer to beat the butter with 1 cup of sugar for about 5 minutes at high speed, until light in color. Add egg yolks and vanilla and beat just to blend. Alternately, beat in milk and flour mixture, ending with flour. Scrape batter into the bopwl that held the flour.
  3. Wash and dry mixer bowl. Then pour in egg whites and use whisk attatchment to beat at a high speed until foamy. With motor running, gradually add in remaining sugar until soft peaks form. Transfer egg white mixture to the top of the batter and use a rubber spatula to gently fold the egg whites into the batter. Scrape batter into the prepared pan and smooth the top.
  4. Bake 45 to 50 inutes, until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour. Undo springform pan and use a large spatula to slide the cake onto a plate. Wrap well with plastic wrap.
  5. Make the Lemon Curd: In a large heavy saucepan, whisk together the egg yolks and sugar until creamy. Add in lemon juice and butter. Cook over medium heat, stirring constantly, until it starts to bubble and has thickened. Stir in lemon zest and chi;; until very cold and thick. This may take overnight in the refrigerator.
  6. Make the Icing: Whisk the cream and suagr together until it holds firm peaks. With a rubber spatula, fold in sour cream.
  7. Assemble the Cake: Cut the cake horizontally into 3 layers. Spread half the lemon curd over the bottom layer. Top with second layer and spread with the remaining lemon curd. Top with the final cake layer. Spread icing over top and down sides of the cake. Press coconut all over the outside of the cake.

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