Lemon Coconut Layer Cake

Lemon Coconut Layer Cake

One of my prize recipes that I was taught way back, came from my Aunt Marie. I made this recipe several times and it still is one of my favourite tasting desserts. So, the next time you feel that you want to have some fun baking and want to try something that is down right scrumptious and simple to do, give this recipe a whirl.

Ingredients needed for the Lemon Filling;

1/3 cup plus 1 tbs fresh squeezed lemon juice 1/4 cup water 2 tbs cornstarch 3/4 cup granulated sugar 4 large egg yolks zest of 2 lemons 4 tbs unsalted butter, cut up into small cubes

Ingredients needed for the cake;

3 cups cake flour (not self rising flour) 1 tsp baking powder 1/4 tsp salt 1 cup unsalted butter, at room temperature 2 cups sugar 4 large eggs, at room temperature, separated 1 tsp real vanilla extract 1 cup canned coconut milk. [good quality is best[

Ingredients needed for the icing; [the fun part of baking] 1 1/2 cups sugar 2 large egg whites, at room temperature 1/3 cup water 2 tsp corn syrup 1/4 tsp cream of tartar 1 tsp real vanilla extract

2 3/4 cups shredded sweetened coconut or go all out and do half fresh shredded coconut and half packaged.

Filling preparation; In a heavy bottomed medium saucepan on low heat. Combine the lemon juice and water. Sprinkle on the cornstarch and quickly whisk to dissolve. Stir in the sugar, egg yolks, lemon zest, and butter. Now stir constantly over medium low heat until the mixture comes to a full rolling simmer. Now reduce the heat to very low and stir for 1 minute. Strain through a wire sieve into a medium bowl. Press a piece of plastic wrap directly on the surface and cool completely. [The filling can be made ahead, covered, and refrigerated.] Cake preparation; Position a rack in the center of the oven and preheat to 350º F. Lightly butter and flour two 9-inch round cake pans and tap out the excess flour. Line the bottoms of the pans with parchment paper. [a must do]

Over a sheet of parchment paper sift together the flour, baking powder salt and set aside. Using a hand held electric mixer on high speed, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, then the vanilla. On low speed, add the flour in 3 additions, alternating with 2 additions of the coconut milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.

Beat the egg whites in a medium bowl with chilled clean beaters on high speed until they form stiff peaks. Stir 1/4 of the whites into the batter. Then easy does it, fold in the remainder. With a chilled spatula spread evenly in the pans.

Bake on the middle level rack being sure the pans are not touching. Bake 25/ 30 minutes or until a toothpick inserted in the centers comes out clean.

Let cool in the pans on wire racks for 10 minute. Invert onto the racks and unmold, removing the parchment paper also. Turn right sides up and cool completely.

Icing Preparation; Combine the sugar, egg whites, water, corn syrup, and cream of tartar in the top of a double boiler. Place over simmering water. Beat on high speed with a hand held electric mixer until the icing forms stiff, shiny peaks, about 7/8 minutes. Remove from the heat and finish off beating in the vanilla extract. To ensemble place 1 layer upside down on a serving plate. Spread a nice even layer with the lemon filling. Place the other layer evenly on top, right side up. Spread the icing evenly over the top and pulling over the sides of the cake. Take a handfuls of the shredded coconut and press handfuls of it all over the icing.
Now look at that thing of beauty you just made.
Now if you can find someone to help with the cleanup offering a tasty slice for the help. Good for 12 or 16 slices depending on who’s cutting. Get out the coffee.

Enjoy!