Clinton Street Baking Company's Coconut Lemon Curd Cake

By SandyC

Ingredients

• Lemon Curd1/2 cup freshly squeezed lemon juice1/2 cup plus 2 tablespoons sugar1 stick (8 tablespoons)unsalted butter2 large eggsCake2 1/2 cups cake fl our(measure
• then sift)1 1/4 cups sugar1 tablespoon plus 1 teaspoonbaking powder3/4 teaspoon salt1 1/2 sticks (12 tablespoons)unsalted butter
• softened1 tablespoon canola oil1 cup whole milk1 1/2 teaspoons vanilla extract5 large egg whitesFrosting8 ounces cream cheese(not whipped)1/2 stick (4 tablespoons)unsalted butter
• softened4 cups confectioners' sugar1/2 cup whole milk16 ounces sweetened coconut flakes

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

instructions Make the Lemon Curd

step 2

ingredients 1/2 cup freshly squeezed lemon juice
1/2 cup plus 2 tablespoons sugar
1 stick (8 tablespoons) unsalted butter

instructions Boil the lemon juice, sugar, and butter in a medium saucepan.

step 3

ingredients 2 large eggs

instructions Whisk the eggs together in a large bowl.

step 4

instructions Pour cup of the lemon mixture into the eggs and whisk together.

step 5

instructions Add the egg mixture back into the pan with the remaining lemon mixture.

step 6

instructions Cook on low heat, stirring, until thick, and then strain (use the finest strainer that you can find).

step 7

instructions Cover and cool in the refrigerator until ready to assemble the cake.

step 8

instructions Make the Cake

step 9

instructions Preheat the oven to 350°F.

step 10

instructions Lightly grease and flour an 8-inch round cake pan.

step 11

ingredients 2 1/2 cups cake flour (measure, then sift)
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt

instructions Mix together the flour, sugar, baking powder, and salt.

step 12

ingredients 1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 tablespoon canola oil

instructions Add the butter and oil and mix until small pea-sized balls form.

step 13

ingredients 1 cup whole milk
1 1/2 teaspoons vanilla extract

instructions Add the milk and vanilla and mix until smooth.

step 14

ingredients 5 large egg whites

instructions In a separate bowl, whip the egg whites until medium peaks form (this will take 4 to 5 minutes by hand, 1 to 2 minutes if you are using an electric mixer with a whip attachment).

step 15

instructions Fold the whipped whites into the batter (you should not be able to see any whites, and the batter should look light and fluffy).

step 16

instructions Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.

step 17

instructions Let the cake cool, then unmold.

step 18

instructions Make the Frosting

step 19

ingredients 8 ounces cream cheese (not whipped)
1/2 stick (4 tablespoons) unsalted butter, softened

instructions In the bowl of an electric mixer, cream butter and cream cheese till soft.

step 20

ingredients 4 cups confectioners' sugar

instructions Add the confectioners' sugar, blending in 1 cup at a time.

step 21

ingredients 1/2 cup whole milk

instructions Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.

step 22

instructions Assemble the Cake

step 23

instructions Slice into 3 layers with a long serrated knife.

step 24

instructions Reserve the bottom layer.

step 25

instructions Place another layer on a serving plate.

step 26

instructions Using a pastry bag, pipe circles of lemon curd on the top using half the curd.

step 27

instructions Place a second cake layer on top of the first and repeat with the remaining lemon curd.

step 28

instructions Top with the reserved bottom layer.

step 29

instructions Refrigerate for 10 minutes to allow the cake to set.

step 30

instructions Ice the outside of the cake with the frosting.

step 31

ingredients 16 ounces sweetened coconut flakes

instructions Gently apply coconut to the top and sides of the cake.

step 32

instructions The frosting will act as a glue to hold the coconut.

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