Coconut Lemon Cake

Ingredients:

Cake:
3 cups (12 ounces)  Cake Flour
2/3 cup (2 1/2 ounces) coconut milk powder
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons (5 ounces) unsalted butter
1 1/2 cups (10 ounces) sugar
6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
1 1/2 cups (12 ounces) whole milk, at room temperature
1 1/2 teaspoons vanilla extract
4 drops coconut flavoring

Frosting and Garnish:
1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 1/2 teaspoons coconut flavor
8 oz lemon curd (I used store bought)
3/4 cup toasted, sweetened coconut flakes

For the cake:
Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour (or line with parchment circles and spray with nonstick spray) two 8-inch square cake pans that are at least 2 inches deep. I used these pans from William Sonoma instead.

Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.

In a large bowl, cream together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after two minutes of beating, and beat for at least three minutes more. Add 1/4 of the dry ingredients, mix until combined, and scrape the mixing bowl.

Combine the egg whites, milk, and flavorings; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.

Divide the batter between the two pans, and wrap the outsides with the soaked cake strips. If you don’t have cake strips, place the pans in larger pans and fill the water halfway up the sides of the layers. Bake for 30 to 35 minutes for the 8 inch squares and 15 to 20 minutes for the pans I used. The cake is done when it springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. If using the pans I used, bake for 15 to 20 minutes.

Remove from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.

For the frosting:
In a mixing bowl, whip the whipping cream until thick. Add the powdered sugar and coconut flavor until just combined. Check the flavor and add more sugar or coconut flavor if necessary.

Frosting the cake:
To frost the cake, start with a cake layer add a layer of whipped cream followed by lemon curd. Continue to do this until you get to the top layer. On the top of the cake spread a layer of whipped cream. Then sprinkle with the toasted coconut.

Source: King Arthur's Flour





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