Lemon Coconut Layer Cake

This delicious treat celebrated my friend’s academic successes! And what a lovely treat it was. I halved the recipe and made just a two layer cake, but otherwise, who could want more than lemon curd AND coconut? Via Feast Magazine.

Cake (Yields 2 8-inch cakes)

  • 3 2⁄3 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 6 eggs
  • 1 tsp kosher salt
  • 2¾ cups granulated sugar
  • 1 vanilla bean, split and scraped [I substituted 1 tsp vanilla.]
  • 1½ cup canola oil
  • 1½ cup buttermilk, divided

American Buttercream

  • 1 cup room temperature unsalted butter
  • 1 lb powdered sugar
  • ¼ tsp kosher salt
  • ½ tsp vanilla extract
  • 1⁄8 to ¼ cup whole milk

Assembly

| Preparation – Cake |

  1. Preheat oven to 375°F. Prepare 2 8-inch cake pans by lining the bottoms with parchment paper; do not spray the sides. Sift flour and baking powder twice and set aside.
  2. Using a stand mixer fitted with the whip attachment, whip eggs, salt, sugar and vanilla bean on high for 5 minutes.
  3. On medium speed, slowly drizzle in oil until fully incorporated.
  4. On low speed, begin adding 1⁄3 of dry ingredients, alternating with ½ of buttermilk, repeat and finish with remaining dry. Scrape well to make sure there are no lumps and batter is evenly combined.
  5. Divide batter evenly between 2 pans and bake for 50 to 60 minutes. The cakes will be a medium golden brown and the centers will spring back when lightly pressed if finished.
  6. Cool completely in the pans and run a knife carefully around the edge to remove.

| Preparation – American Buttercream |

  1. Using a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and vanilla on medium for 1 minute until light and fluffy.
  2. Add 1⁄8 cup milk on medium and then beat on high, 2 minutes. Adjust consistency with milk as needed. Buttercream should be soft and creamy.

| Assembly |

  1. Using a serrated knife, carefully remove domed top of each cake and discard. Cut each cake in half horizontally to create 4 cake layers.
  2. Place bottom layer onto a cake plate, “gluing” it down with a dab of buttercream.
  3. Top with ¾ cup lemon curd, spreading evenly to coat. Add next 2 layers in the same manner, saving other bottom layer to invert on top of cake.
  4. Using a spatula, spread a thin layer of buttercream over the sides, edges and top of cake.
  5. Chill for 1 hour or up to 1 day to set.
  6. Once cake is set, spread another ¼-inch layer buttercream over entire cake. Coat cake in coconut flakes, pressing lightly, and dust the excess off plate.
  7. Chill to set. Cake will keep in the refrigerator for 3 days, but is best after being at room temperature for 2 to 4 hours.

NOTE: I skipped steps 5-7. I just iced the whole cake, added the coconut, then served it. If you have the time, go through the steps, but realize you can always cut corners… 😀

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