Ingredients Jump to Instructions ↓

  1. Cake :

  2. 2 1/4 cups sifted cake flour

  3. 2 1/4 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 cups sugar

  6. 1/3 cup butter , softened

  7. 2 large egg s

  8. 1 14 oz can coconut milk

  9. 1 tablespoon vanilla extract

  10. 1 cup flaked sweetened coconut

  11. Frosting :

  12. 4 large egg whites (use yolks for curd)

  13. 1/2 teaspoon cream of tartar

  14. dash of salt

  15. 1 cup sugar

  16. 3 tablespoons water

  17. 1/2 teaspoon vanilla extract

  18. 1/4 teaspoon coconut extract

  19. Lemon Curd:

  20. 1/2 cup sugar

  21. 2 tablespoons corn starch

  22. 1 egg yolk (2 if small)

  23. 3 tablespoons fresh lemon juice

  24. 1 teaspoon finely grated lemon peel

  25. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Cake:

  2. Coat 2 9-inch round cake pans with cooking spray, dust with 1 tablespoon of cake flour.

  3. Combine flour, baking powder and salt, stirring with a whisk. Place sugar & butter in a large bowl, beat with a mixer at medium speed until well blended (5 Min). Add eggs, 1 at a time beating well after each egg. Add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour. Stir in the vanilla.

  4. Pour batter into prepared pans. Use a scale for equal parts in each pan. Sharply tap the pans once on the counter to remove bubbles. Bake until tooth picks comes out of center of cake clean. Cool in pans for 10 minutes, remove to cool completely.

  5. Frosting:

  6. Place egg whites, cream of tartar & salt in a large bowl, beat with mixer at high speed until stiff peaks form. Combine sugar & water in a saucepan, bring to boil. Cook without stirring, until candy thermometer registers 238 degrees. Pour hot syrup in a thin stream over the egg whites beating at high speed. Stir in the extracts. Makes 4 cups.

  7. Curd:

  8. Mix sugar, cornstarch and salt in a saucepan. Mix egg yolk and water together, add to pan along with lemon juice. Cook on low heat until thick, stirring constantly. Remove from heat, add the butter & lemon peel. Cool before spreading on 1st layer of cake.

  9. Assembly:

  10. Place 1 cake layer on a plate, spread with lemon curd. Spread 1 cup of fluffy frosting over curd and sprinkle with ⅓ cup coconut. Top with remaining cake layer, spread remaining fluffy frosting over top and sides of the cake. Sprinkle remaining coconut on the top of the cake.


Send feedback