Lemon Coconut Cake

Lemon-Coconut-Cake

Recipe: Lemon Coconut Cake

Summary: This is a spectacular recipe, which incorporates buttermilk in the cake batter. This lends a perfect crumb and texture to the cake, which turns out moist and delicious.

Ingredients

    • Lemon Curd:
    • 3 large eggs
    • 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
    • 1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
    • 3/4 cup (150 grams) granulated white sugar
    • 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
    • Coconut Cake Recipe:
    • 6 large eggs
    • 2 1/2 cups (325 grams) all purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 3/4 cup (170 grams) unsalted butter, room temperature
    • 1 3/4 cups (350 grams) granulated white sugar, divided
    • 1 tsp coconut extract
    • 1 3/4 cups (420 ml) buttermilk
    • 1/2 tsp cream of tartar
    • Frosting:
    • 2 large (60 grams) egg whites
    • 1 1/2 cups (300 grams) granulated white sugar
    • 1/4 cup (60 ml) cold water
    • 1 tablespoon light corn syrup
    • 1 teaspoon pure vanilla extract
    • Garnish:
    • 2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)

For instructions please visit: SugarandSpice-Celeste.blogspot.com

 

Preparation time: 25 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

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