Coconut Cake with Lemon Curd & Seven Minute Frosting Recipe

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Coconut Cake with Lemon Curd & Seven Minute Frosting Recipe	Printer Friendly Page
Walk into any bakery in the South and there is a good chance you will find this beautiful Coconut Cake. It is a real crowd pleaser with its four layers of coconut flavored butter cake, sandwiched together with a tangy lemon curd. Layer cakes always need a frosting, and for this cake we are using a smooth and shiny 7-Minute Frosting. Of course, a Coconut Cake needs coconut, so the finishing touch is a liberal sprinkling of sweetened coconut over the entire cake. I love the look and taste of layer cakes. What I don't like is the work involved to make them. The best solution I have found is to make what I can ahead of time. With this Coconut Cake you can make both the cake and the lemon curd beforehand. Since lemon curd stores so well I recommend making it several days (up to a week) in advance as this will also give the flavors time to soften and mingle. You could also make the cake layers a day before serving and store then in the refrigerator overnight, or you can make and freeze the cake for a few weeks. Then on the day of serving, all you need to do is to make the frosting and assemble the cake. This butter cake is soft and moist with the subtle flavor of coconut. The coconut flavor comes from adding a little coconut cream to the cake. Coconut cream is made from the rich liquid that rises to the surface of coconut milk. You can buy it in cans at some grocery stores or Asian markets, just be sure not to confuse 'coconut cream' with 'cream of coconut'. You can also make your own coconut cream by mixing 1 part water (or milk) with four parts shredded fresh coconut or desiccated coconut and simmering the mixture until foamy. Once it is foamy, pour through a cheesecloth lined strainer, squeezing as much of the liquid from the coconut as possible. Lastly, who can refuse Seven Minute Frosting; that fluffy and satiny, meringue-type frosting that Susan Purdy in her book "A Piece of Cake" says has the "texture somewhere between whipped cream and melted marshmallows". It is made by beating egg whites, sugar, corn syrup, and water over a saucepan of simmering water until the frosting is thick with a fluffy consistency that holds peaks. Amazingly, this always takes about seven minutes (may take longer if made on a humid day). It should be spread on the cake immediately and while the inside of the frosting will remain soft, the outside will develop a thin crust as it air dries. You will also notice that after sitting the frosting does tend to become granular and that is why it is best to make and serve this cake the day it is made.
Lemon Curd: 3 large eggs 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice) 1 tablespoon (4 grams) finely shredded lemon zest 3/4 cup (150 grams) granulated white sugar 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance. Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside. Cake Recipe: 6 large eggs, separated 2 1/2 cups (350 grams) all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (170 grams) unsalted butter, room temperature 1 3/4 cups (350 grams) granulated white sugar, divided 1 teaspoon pure vanilla extract 1 1/2 cups (360 ml) buttermilk 1/4 cup (60 ml) canned coconut cream (Coco Lopez is a popular brand) (optional) 1/2 teaspoon cream of tartar Coconut Cake: 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. Set aside. 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. In a small bowl whisk together the buttermilk and coconut cream (if using). With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, 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 prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake 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. Frosting: 2 large (60 grams) egg whites 1 1/2 cups (300 grams) granulated white sugar 1/4 cup (60 ml) cold water 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract Frosting: In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately. Garnish: 2 cups (150 grams) sweetened shredded or flaked coconut Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time. Makes one - 9 inch (23 cm) layer cake.