Lemon Coconut Cake
Ingredients
FOR THE FROSTING:
5cups powdered sugar
2 cups lemon curd
2 packages cream cheese
0.5 cup unsalted butter
tsp vanilla extract
2 cups shredded
0.25 cup heavy cream
FOR THE CAKE:
0.5 cup milk
1 3/4 cup granulated sugar
4 egg whites
tsp vanilla extract
0.5 cup unsalted butter
0.5 tsp almond extract
2 1/2 cup cake flour
Tbsp baking powder
cup shredded, sweetened coconut
0.5 tsp kosher salt
Instructions
FOR THE CAKE:
Whisk together the egg whites and0.25 cup of the milk in a small bowl
until slightly combined. Set aside.
In a mixing bowl, beat butter, sugar, vanilla and almond extracts for
3 minutes on medium speed, scraping down the sides of the bowl as
needed. Add in dry ingredients and mix until combined. Beat in egg
white mixture until fully blended. Add in remaining milk and beat for 4-
5 minutes, scraping down the sides of the bowl. Fold in coconut.
Spray two 9-inch cake pans with baking spray. Pour batter into pans
and bake in a 360 degree oven for 25-30 minutes. Remove and cool
completely on wire rack.
FOR THE FROSTING:
Beat butter and cream cheese for 5 minutes using whisk attachment
on an electric mixer. Add in powdered sugar, vanilla and heavy cream.
Beat an additional 5 minutes, scraping down the sides of the bowl as
needed.
To assemble, place one layer of cake on a cake stand. Add 1 cup
lemon curd and spread over the cake. Then add a large amount of
frosting to top and smooth with an offset spatula. Top with second
layer of cake. Apply the second cup of lemon curd over the top. Then
add frosting to entire cake. To add the coconut to the top and sides of
cake, place cake stand on a baking sheet . Fill hand with coconut and
press gently into sides of cake. Repeat until desired amount of
coconut applied.
ENJOY!
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