Ingredients Jump to Instructions ↓

  1. Coconut Cake with Fluffy Icing

  2. Makes 12 servings

  3. 3/4 cup fresh lemon juice

  4. 2 tablespoons plus 2 teaspoons cornstarch

  5. 8 egg yolks

  6. 8 tablespoons (1 stick) butter, cut into 8 pieces

  7. Grated zest of 2 lemons

  8. Pinch of salt

  9. 3 cups cake flour

  10. 1 teaspoon baking powder

  11. 1/4 teaspoon salt

  12. 2 cups sugar

  13. 16 tablespoons (2 sticks) butter, softened

  14. 4 eggs, at room temperature, separated

  15. 1 cup well-stirred, canned unsweetened coconut milk

  16. 1 1/2 cups sugar

  17. 2 egg whites, at room temperature

  18. 2 teaspoons corn syrup

  19. 1/4 teaspoon cream of tartar

  20. 1 teaspoon vanilla

  21. 1 bag (17 ounces) shredded sweetened coconut (2 2/3 cups)

  22. In a heavy-bottomed medium saucepan, combine lemon juice and 1/2

  23. cup water. Add cornstarch, and whisk to dissolve. Add sugar, egg

  24. yolks, butter, lemon zest and salt. Cook over medium heat, whisking

  25. constantly, until mixture comes to a simmer. Reduce heat to low and whisk 1 minute. Strain through a coarse sieve into a medium bowl.

  26. Let cool to room temperature, press a piece of plastic wrap directly

  27. on surface, and refrigerate until very cold. (Filling may be prepared

  28. up to 2 days ahead and refrigerated.)

  29. Position a rack in center of oven and preheat oven to 350

  30. xb0.

  31. Lightly butter and flour three 9-inch round cake pans; tap out

  32. excess flour. Line bottoms of pans with parchment paper.

  33. In a medium bowl, sift together flour, baking powder and salt. In

  34. a large bowl, cream sugar and butter with an electric mixer on high

  35. speed until light and fluffy, about 3 minutes. Beat in egg yolks,

  36. one at a time, then vanilla. On low speed, add flour in three 1-cup

  37. additions, alternating with two 1/2-cup additions of coconut milk,

  38. beginning and ending with flour, and beat until smooth, scraping

  39. bowl often with a rubber spatula. In a medium bowl, beat egg whites

  40. (with clean beaters) on high speed until they form stiff peaks.

  41. Whisk 1/4 of the whites into batter, and then fold in remainder.

  42. Spread evenly in pans.

  43. 25 to 30 minutes, until a toothpick inserted in centers comes

  44. out clean. Be sure pans don't touch each other and that they clear

  45. sides of oven by 2 inches. Let cakes cool in pans on wire racks

  46. 10 minutes. Invert onto racks and unmold, removing parchment paper.

  47. Turn right sides up and cool completely.

  48. In the bottom of a double boiler, simmer water. In the top of a

  49. double boiler, combine sugar, egg whites, corn syrup, cream of

  50. tartar and 1/3 cup water. Place over simmering water. Beat on high

  51. speed with a handheld electric mixer until icing forms soft peaks,

  52. about 2 minutes. Remove from heat and beat in vanilla. Continue

  53. beating 5 minutes, or just until stiff peaks form.

  54. Place one layer upside down on a serving plate. Spread with half

  55. of lemon filling. Place another layer on top, right side up. Spread

  56. with remaining half of lemon filling. Add the final layer right

  57. side up. Spread icing over top and then sides of cake. Press handfuls

  58. of coconut all over icing. (Cake tastes best the day it is made.)


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