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    Friday, May 15, 2015

    Fresh Lemon-Coconut Cake recipe

    Fresh Lemon-Coconut Cake


    cooking spray
    1 1/2 cups cake flour (not self-rising)
    2 teaspoons baking powder
    1 teaspoon salt
    1 cup unsalted butter, softened
    2 cups sugar
    5 large eggs, separated
    2 teaspoons lemon zest, grated
    3 tablespoons fresh lemon juice
    2 teaspoons vanilla extract
    1 cup sour cream

    Lemon Filling
    1 cup sugar
    3 tablespoons cornstarch
    1/4 teaspoon salt
    3/4 cup water
    2 large egg yolks
    1/2 cup fresh lemon juice
    2 tablespoons unsalted butter

    Fluffy Frosting
    3 large egg whites
    3/4 cup sugar
    3 tablespoons water
    1/4 teaspoon cream of tartar
    1/4 teaspoon vanilla extract
    1/4 teaspoon almond extract
    1 1/2 cups sweetened flaked coconut

    1. For cake, heat oven to 350 degrees; coat 2 (9x2-inch round cake pans with baking spray.
    2. In a bowl, mix flour, baking powder and salt.
    3. In a mixing bowl, beat butter at medium-high speed until creamy.
    4. Add sugar; beat 5 minutes until light and fluffy.
    5. Beat in yolks, one at a time.
    6. Beat in lemon zest and juice and vanilla.
    7. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
    8. In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form.
    9. Fold into batter; spread in prepared pans.
    10. Bake 32-34 minutes.
    11. Let cakes cool in pans on wire rack 10 minutes; turn cakes out.
    12. Cool completely.
    13. For lemon filling, In saucepan, whisk sugar, cornstarch and salt.
    14. Whisk in water, yolks and lemon juice.
    15. Bring to a boil over medium heat; boil 1 minute.
    16. Remove from heat, whisk in butter until melted and smooth.
    17. Cover surface directly with plastic wrap; let cool to room temperature.
    18. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
    19. For frosting, in a heatproof bowl, mix all ingredients except extracts and coconut.
    20. Using a handheld electric mixer, beat 1 minute.
    21. Place bowl over a pot of simmering water, making sure bowl doesn't touch water.
    22. On high speed, beat until stiff, shiny peaks form, 7 minutes.
    23. Remove bowl from heat; add extracts.
    24. Beat 5 minutes, or until frosting is cool.
    25. Frost cake.
    26. Sprinkle with coconut

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    Item Reviewed: Fresh Lemon-Coconut Cake recipe Rating: 5 Reviewed By: Eng.Mohamed Mahmoud
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