Coconut Cake

Jamie’s all-time favorite cake has always been my Coconut Cake. I’ve made it for him too many times to count. Adding lemon curd between the layers brightens the taste for the holidays.

Coconut Cake

2014-10-21 20:23:47

Makes 1 (9-inch) cake

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Ingredients

1. 1 cup butter, softened
2. 1 1/2 cups sugar
3. 4 large eggs, separated
4. 1 teaspoon coconut extract
5. 3 cups cake flour
6. 1 teaspoon baking powder
7. 1 teaspoon baking soda
8. 1/2 teaspoon salt
9. 1 1/4 cups coconut milk
10. 2 (10-ounce) jars lemon curd
11. Coconut Cream Frosting (recipe follows)
12. Garnish: sweetened flaked coconut, lemon slices, lemon zest

Instructions

1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.
2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in coconut extract.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift twice. Gradually add to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until dry ingredients are combined after each addition.
4. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans; bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
5. Cut each cake layer in half horizontally. Spread lemon curd evenly between cake layers.
6. Spread Coconut Cream Frosting on top and sides of cake. Garnish with coconut, lemon slices, and lemon zest, if desired.

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