Made This Recipe? Add Your Photo
Absolutely delicious, and a classic. This version is very light.Perfect for summer. I got a low score below for this cake, I would like to say that it is Very IMPORTANT THAT YOU BEAT THE EGGS CORRECTLY. This cake is almost similar to a chiffon, which relies heavily on the eggs for a good outcome. I also recommend that for ANY recipe you make it to try before you give it as a gift or make for a gathering.
- 1 cup all-purpose flour
- 1 pinch salt
- 8 eggs
- 1 3⁄4 cups granulated sugar
- 1 tablespoon grated orange rind
- 2 lemons, rind of, grated
- 1 lemon, juice of
- 1⁄2 cup shredded coconut
- 2 tablespoons cornstarch
- 6 tablespoons butter
- 1⁄2 cup unsalted butter, room temp
- 1 cup confectioners' sugar
- 1 grated lemon, rind of
- 6 -8 tablespoons fresh lemon juice
- 1 (14 ounce) package shredded coconut
- Preheat oven to 350°F Line three 8 inch round cake pans with waxed paper and grease them. In a bowl, sift together the flour and salt, set aside.
- Place 6 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 sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually 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 coconut.
- Sift the flour mixture in three bathches, folding in thoroughly after each addition.
- Divide the mixture between the prepared pans.
- Bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
- In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the reamining eggs until just blended. Set aside.
- In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of 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. Cover with waxed paper to prevent a skin from forming and set aside.
- For the frosting, cream the butter and confectioner sugar until smoth. Stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
- Sandwich the three cake layers with the lemon custard mixture. Spread the frosting over the top and sides.Cover the cake with the coconut, pressing in gently.