Lemon-Coconut Cake
makes 12 servings
1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour [or cake flour]
1 Tbsp. baking powder
1 cup milk
1 tsp. vanilla extract
Lemon Filling (recipe follows)
Cream Cheese frosting (recipe follows)
2 cups sweetened flaked coconut
Garnishes: fresh rosemary sprigs, gumdrops
1.
Beat butter at medium speed with an electric mixer until fluffy;
gradually add sugar, beating well. Add egg yolks, 1 at a time, beating
until blended after each addition.
2. Combine flour and
baking powder; add to butter mixture alternately with milk, beginning
and ending with flour mixture. Beat at low speed until blended after
each addition. Stir in vanilla.
3. Beat egg whites at high
speed with electric mixer until stiff peaks form; fold one-third of egg
whites into batter. Gently fold in remaining beaten egg whites just
until blended. Spoon batter into 3 greased and floured 9-inch round
cake pans.
4. Bake at 350° for 18 to 20 minutes or until a
wooden toothpick inserted in center comes out clean. [Note: In my oven
this cake needs to bake for 30 minutes before it's done.] Cool in pans
on wire racks 10 minutes; remove from pans, and cool completely on wire
racks.
5. Spread Lemon Filling between layers. Spread
Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides
with coconut. [I press the coconut into the sides with my hands.]
Garnish, if desired.
Lemon Filling
makes about 1-2/3 cups
[my note: I use two fresh lemons for this]
1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
2 tsp. grated lemon rind
1/3 cup fresh lemon juice
2 Tbsp. butter
1. Combine
sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling
water. Cook over medium heat, whisking constantly, until sugar and
cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth
of hot sugar mixture into egg yolks; add to remaining hot sugar mixture
in pan, whisking constantly. Whisk in lemon rind and juice.
2.
Cook, whisking constantly, until mixture is thickened (about 2 to 3
minutes). Remove from heat. Whisk in butter; let cool completely,
stirring occasionally.
Cream Cheese Frosting
makes about 3 cups
1/2 cup butter, softened
1 (8-0z.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 tsp. vanilla extract
1.
Beat butter and cream cheese at medium speed with an electric mixer
until creamy. Gradually add powdered sugar, beating at low speed until
blended; stir in vanilla.