*Ingredients
+For the cake
°1 cup butter, softened
°2 cups of sugar
°4 large eggs, separated
°3 cups all-purpose flour
°1 tablespoon baking powder
°1 cup milk
°1 teaspoon vanilla extract
+Lemon garnish (see below)
° Cream Cheese Frost
° 2 cups sweetened shredded coconut
+Lemon garnish
°1 cup of sugar
°1/4 cup cornstarch
°4 egg yolks lightly beaten
°2 teaspoons grated lemon zest
°1/3 cup fresh lemon juice
°2 tablespoons of butter
+Cream cheese frosting
°1/2 cup butter, softened
°1 pkg (8 oz) cream cheese
°1 package (16 oz) powdered sugar
°1 teaspoon vanilla extract
°Grilled coconut
°shredded or flaked coconut
°Lemon garnish
°1 cup of sugar
°1/4 cup cornstarch
°4 egg yolks lightly beaten
°1 package (16 oz) powdered sugar
°1 teaspoon vanilla extract
°Grilled coconut
°shredded or flaked coconut
*Directions :
Lemon and coconut cake
For the cake
Beat butter on medium speed with an electric mixer until fluffy; Regularly upload sugar, beating well. Add egg yolks, 1 at a time, beating until combined after each addition.
Combine flour and baking powder; pour over butter mixture alternately with milk, starting and ending with flour mixture. Beat on low speed until combined after each addition. Stir in vanilla.
Beat egg whites at excessive speed with an electric mixer until stiff peaks form; fold 1/3 of the egg whites into the batter. Gently fold in the ultimate crushed egg whites until combined. Pour the batter into three greased and floured 9-inch spherical cake pans.
Bake at 350° for 18 to 20 minutes or until a wooden stick inserted in the middle comes out clean. Cool in pans on wire racks 10 min; get rid of pans and absolutely funky on the cord grills.
Spreading lemon filling between layer Spread cream cheese frosting over pinnacle and sides of cake. Sprinkle with toasted coconut and unfold Lemon on pinnacle. Garnish, if desired.
Lemon garnish
Remove the zest from three lemons, taking care not to touch the white skin.
Place the zest in a food processor fitted with the metal blade. Add the sugar and pulse until the zest is very finely chopped in the sugar. Cream the butter and beat inside the sugar and lemon mixture. Add the eggs, 1 at a time, then add the lemon juice, salt and cornstarch. Mix until combined. Pour everything into a 2-quart saucepan and cook dinner over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at around 170 degrees F, or just below simmer. Remove from heat and funky or refrigerate.
Cream cheese frosting
Beat butter and cream cheese on medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating on low speed until combined; stir in vanilla.
Grilled coconut
Preheat the oven to 350°F.
Spread the coconut in an unmarried layer on a baking sheet. (cover with parchment paper)
Put the coconut in the oven. Check after about 2 minutes. Keep checking every minute until the coconut has the preferred color. We like ours toasted around the edges, but still white in the middle.
Remove from oven. Let cool.
Enjoy!!
