LEMON AND COCONUT CAKE
A lot of work but worth all the effort. If you make it, you won’t regret it—it’s that good.
Serves 10
For the lemon curd:
3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon grated lemon zest
6 tablespoons salted butter,
softened
For the cake:
3 cups sugar
1 1/2 cups salted butter, softened
8 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
5 cups plain flour
1 teaspoon baking soda
For the frosting:
1 1/2 cups sugar
3 large egg whites
1/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups coconut flakes
1/2 cup coconut flakes, toasted
in a dry pan
Start with the lemon curd. Place eggs, yolks,
sugar, lemon juice and zest in a metal bowl.
Stir well and place on top of a double boiler.
Whisk until the curd starts to thicken (takes
about 6 to 7 minutes). Remove from heat;
stir in butter. Cool.
Preheat oven to 350˚F.
In a large bowl, beat sugar and butter
until light and creamy.
Add the eggs, one at a time, mixing
well between each.
Add vanilla and buttermilk and stir well.
Stir in flour and baking soda. Mix until
batter becomes smooth.
Spoon into two greased 9-inch cake pans.
Bake for about 30 minutes, or until
a wooden skewer comes out clean.
Cool on a wire rack.
Whisk sugar, egg whites, water, corn syrup
and cream of tartar in a large metal bowl.
Place in a double boiler.
Use a hand mixer and beat until the
mixture becomes thick and creamy.
Take off the heat, add vanilla and beat
until cool. Place one cake on a cake stand.
Using a long knife, cut the cake in half,
horizontally.
Add 1/4 of the curd. Repeat the process.
Spread the frosting on the cake; press
coconut flakes into frosting. Sprinkle
with the toasted coconut flakes.
Refrigerate until ready to be served.
