So my daughter went shopping with her dad and asked to buy a coconut. They came home opened it up, discarded most of the liquid (say what) and then cut it up. A good idea? Hmm, not so much. My daughter decided she didn't care for it and wasn't going to eat it. Thus, fresh coconut in the fridge was the inspiration for this cake. Something about coconut and Easter marry well in my mind, so it was the perfect time for this sweet creation.
Some of the things that make this cake special, are the addition of meringue folded into the batter, as well as subbing Coconut Milk for buttermilk.
Don't let the green grated lemon rind fool you. It is indeed lemon and the juice is out of this world. They just don't seem to turn yellow or maybe I just don't wait long enough. But no need because the lemon rind and juice is amazing.
I opted for a runny cream cheese icing with some added lemon juice for flavour. I liked that it puddled up on top and over the cake. Pretty!
Coconut Lemon Cake
Recipe credit to Maria's Kitchen for the cake, and Shugary Sweets for the icing.
Coconut Cake Ingredients:
Coconut Cake Directions: Preheat oven to 350 F. Prepare two 9 inch cakes pans with butter and flour, or parchment paper. While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and buttermilk (or coconut milk), in three additions, beginning and ending with the flour. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate. Divide the batter and pour into the two prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake at 350 F for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely before filling and frosting.
FOR THE FROSTING:
*Note, I decided not to add icing between the cake layers, so I reduced the following recipe by half, and chose a runny consistency.
Directions: Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed. Assemble the Cake: I did not cut the two cakes in half, I left them whole. I added lemon curd topped with coconut between the two cake layers. Then I poured the lemon cream cheese icing over the top of the cake and allowed it to naturally drip down the sides. I sprinkled additional coconut over the top and grated lemon rind.
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Terri MazikAll things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook. Categories
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