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
- 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
- 2¼ cups lemon curd, divided [I used this amazing lemon curd recipe.]
- 3 cups sweetened coconut flakes
| Preparation – Cake |
- 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.
- Using a stand mixer fitted with the whip attachment, whip eggs, salt, sugar and vanilla bean on high for 5 minutes.
- On medium speed, slowly drizzle in oil until fully incorporated.
- 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.
- 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.
- Cool completely in the pans and run a knife carefully around the edge to remove.
| Preparation – American Buttercream |
- Using a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and vanilla on medium for 1 minute until light and fluffy.
- 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 |
- Using a serrated knife, carefully remove domed top of each cake and discard. Cut each cake in half horizontally to create 4 cake layers.
- Place bottom layer onto a cake plate, “gluing” it down with a dab of buttercream.
- 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.
- Using a spatula, spread a thin layer of buttercream over the sides, edges and top of cake.
- Chill for 1 hour or up to 1 day to set.
- 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.
- 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… 😀