Coconut Cake With Fluffy Icing

Recipe by SharleneW
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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