Coconut Lemon Cream Snow Cake

By JaneA

Ingredients

• Lemon Cream:
• 2 2cups cups(500 mL) (500 mL) unsweetened desiccated coconut
• 1 1cup cup(250 mL) (250 mL) unsalted butter, softened
• 1-1/3 1-1/3cups cups(325 mL) (325 mL) granulated sugar
• 3 3eggeggs
• 1 1tsp tsp(5 mL) (5 mL) vanilla
• 2-3/4 2-3/4cups cups(675 mL) (675 mL) all-purpose flour
• 2 2tsp tsp(10 mL) (10 mL) baking powder
• 1/2 1/2tsp tsp(2 mL) (2 mL) baking soda
• 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 3/4 3/4cup cup(175 mL) (175 mL) coconut milk
• 4 4egg yolkegg yolks
• 1/2 1/2cup cup(125 mL) (125 mL) granulated sugar
• 1 1tsp tsp(5 mL) (5 mL) finely grated lemon rind
• 1/2 1/2cup cup(125 mL) (125 mL) lemon juice
• 1/4 1/4cup cup(50 mL) (50 mL) cornstarch
• 1-3/4 1-3/4cups cups(425 mL) (425 mL) milk
• 3 3tbsp tbsp(45 mL) (45 mL) unsalted butter
• Buttercream:
• 4 4egg whiteegg whites
• 1 1cup cup(250 mL) (250 mL) granulated sugar
• 1-1/4 1-1/4cups cups(300 mL) (300 mL) unsalted butter, cubed
• 1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
• 1 1pinch pinchsalt

Details

Servings 16
Adapted from canadianliving.com

Preparation

Step 1

Preparation:
Lemon Cream: In bowl, whisk together egg yolks, sugar, lemon rind and juice, and cornstarch.

In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, about 3 minutes.

Remove from heat. Whisk in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

On baking sheet, toast half of the coconut in 350°F (180°C) oven until golden, 3 to 5 minutes; set aside.

Grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. Set aside.

In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Fold in toasted coconut.

Scrape into prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pans on racks for 15 minutes; remove from pans. Peel off paper; let cool completely.

Cut each cake horizontally in half. Place 1 layer, cut side up, on cake plate. Spread with one-third of the lemon cream; repeat layers twice. Top with remaining cake layer, cut side down. Set aside.

Buttercream: In bowl of stand mixer, whisk egg whites with sugar. Place bowl over saucepan of simmering water; cook, whisking, until warm and sugar is dissolved, about 1 minute.

Using whisk attachment, beat at medium-high speed until stiff peaks form, about 6 minutes. Beat in butter, 2 tbsp (30 mL) at a time, until satiny (mixture will curdle initially). Beat in vanilla and salt.

Spread one-third of the buttercream over top and side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining icing over top and side. Press remaining coconut onto top and side.