Coconut Cake With Fluffy Icing
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
For Filling
- 3⁄4 cup fresh lemon juice
- 8 teaspoons cornstarch
- 1 1⁄2 cups sugar
- 8 egg yolks
- 1⁄2 cup butter, cut into 8 pieces
- 2 grated lemons, zest of
- 1 pinch salt
For Cake
- 3 cups cake flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs, at room temperature separated
- 1 teaspoon vanilla
- 1 cup canned unsweetened coconut milk, well stirred
For Icing
- 1 1⁄2 cups sugar
- 2 egg whites, at room temperature
- 2 teaspoons corn syrup
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 (17 ounce) bag shredded sweetened coconut (2 2/3 cups)
Directions
- For filling: In heavy saucepan, combine lemon juice and 1/2 cup water.
- Add cornstarch and whisk to dissolve.
- Add sugar, egg yolks, butter, lemon zest and salt.
- Cook over medium heat, whisking constantly, until mixture comes to a simmer.
- Reduce heat to low and whisk 1 minute.
- Strain through a coarse sieve into a medium bowl.
- Let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
- (Filling may be prepared up to 2 days in advance).
- To make cake: Preheat oven to 350°F and lightly greaes and flour three 9-inch round layer pans.
- Line bottoms with parchment paper.
- In medium bowl, sift flour, baking powder and salt.
- In another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
- Beat in egg yolks one at a time, then vanilla.
- On low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
- Begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
- In another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
- Whisk 1/4 of the whites into the batter, then fold in the remainder.
- Spread mixture evenly in pans.
- Place in oven on center rack.
- Make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
- Bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
- Let cakes cool in pans on wire racks for 10 minutes.
- Invert and remove from pan and peel off parchment paper.
- Tun right sides up and cool completely.
- To make icing: In the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
- Place over simmering water.
- Beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
- Remove from heat and beat in vanilla.
- Continue beating 5 minutes, or just until stiff peaks form.
- Place one layer upside down on serving plate.
- Spread with half of lemon filling.
- Place second layer on top, right side up.
- Spread with remaining half of filling.
- Add the final layer right side up.
- Spread icing over top and sides of cake.
- Press handfulls of coconut all over icing.
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