Easter Coconut Lemon Cake

By vealam

Ingredients

• For the cake:
• 2 3/4 cups cake flour
• 1 Cup finely shredded coconut
• 1 Tbsp plus 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup butter ( 2 sticks)
• 1 1/4 Cup sugar
• 3 large eggs room temperature,
• 5 large egg whites, room temperature
• 1 can coconut milk
• 2 ounces melted and cooled Lindt white chocolate with coconut
• 1 tsp vanilla extract
• 1 tsp coconut extract
• Filling:
• Jarred Lemon Curd ( From World Market)
• For the Frosting:
• 4 large egg whites
• 1 cup sugar
• 1/4 tsp salt
• 1 lb of butter, cool room temperature, cut into tablespoons sized pieces
• 1 tsp coconut extract
• 1/2 tsp natural yellow food dye
• Garnish:
• 2 tsp cocoa powder
• 2 tsp water
• Speckled malted chocolate eggs

Details

Servings 10
Preparation time 60mins
Cooking time 85mins
Adapted from pineappleandcoconut.com

Preparation

Step 1

Preheat oven to 350 Deg. F. Prepare three 8×2 or 8×3 round cake pans with butter, parchment paper circles, butter the parchment and then sprinkle with flour, tapping out excess.
In a large bowl combine the flour, coconut, baking powder and salt. Set aside
In a bowl of a stand mixer or large bowl with a hand mixer cream the butter and sugar together. Add in the whole eggs one at a time, mixing well in-between each addition. In a separate bowl combine the egg whites, the coconut milk, the melted and cooled chocolate and the extracts.
Add the egg white mixture to the butter mixture and mix well. Then add in the flour mixture and mix until just combined. Divide the batter evenly amongst the prepared cake pans and bake for 25-30 min or until a toothpick inserted into the middle comes out clean. Cool in pans for 10 minutes then carefully invert onto a cooling rack, using a knife around the edges to loosen before inverting, and cool completely before frosting. Once cool use a large serrated knife to level the tops of the cakes.

Make the Frosting:
Set a pan with 1” of water over medium heat and bring to a low simmer. In a bowl of a stand mixer combine the egg whites, sugar and salt. Whisking until combined. Set the mixing bowl over the pan of simmering water making sure the bottom isn’t touching and whisk continuously for 5 minutes. Remove the bowl and set in the stand mixer. Using the whisk attachment whisk the mixture on high until it thickens and turns white and shiny, like meringue, and holds stiff peaks. Add in the butter one tablespoon at a time while the mixer is on medium. Once all the butter is in add in the coconut extract and then raise the speed to high. Whip for another 2 minutes until the frosting is well mixed.

To assemble the cake:
Place one round on a cake stand or cake circle on a cake plate. Pipe a circle of buttercream around the cake edge and spread a thin amount in the middle with a spatula. Spread on about ⅔ c prepared lemon curd. Repeat with next layer and top with third layer. Spread a thin layer of buttcream all over the cake to seal in crumbs. Chill for 30 min. Spread all but ⅔ c remaining frosting over the cake and smooth with an offset cake spatula.
To get the speckled egg effect, Mix 2 tsp cocoa powder with 2 tsp water and mix until smooth. Dip the tip of a pastry brush in water and then in the cocoa powder mixture and flick the ends of the brush to spray the cake with chocolate speckles. Repeat on all sides. Using a pastry bag and a piping tip pipe a border around the bottom edge of the cake and place a chocolate malt speckled egg about every inch or so.
Serve cake at room temperature.