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
Be the first to comment