How To make Coconut Cream Cake with Lemon & Lime Filling
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Cake: 2 1/2 c Flour (sift before measure)
2 1/2 t Baking powder
1/2 t Salt
1 c Butter, softened
2 c Sugar
4 Eggs
1 c Milk
1 t Vanilla
Filling: 1 c Sugar
3 T Cornstarch
1/2 t Salt
1/2 c Orange juice
2 T Lemon juice
2 T Lime juice
1/4 c Water
3 Egg yolks
1 T Grated lemon peel
1 T Grated lime peel
Green food coloring (opt) Frosting: 2 c Heavy cream, chilled
1/2 c Sifted confectioners sugar
1 c (4oz) flaked coconut
3 Thin slices lime, halved
Preheat oven to 350. Grease and flour three 9 X 1 1/2" round pans. Sift flour with baking powder and 1/2 t salt. In large bowl of mixer, at high speed, beat butter and 2 c sugar until light. Add 4 eggs, one at a time; beat after each addition.
Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes. At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour. Add vanilla. Beat just until smooth, about 1 minute.
Pour into pans. Baske 25-30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on racks.
Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add yolks one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove pan from heat. Stir in peels and a few drop of color. Turn=7F into bowl; cool over ice water.
Make frosting: In medium bowl, combine cream and confectioners sugar. Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling.
Place one cake layer, top side down, on large cake platre. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling, place top layer, right side up. Frost with rest of whipped cream; decorate with coconut and lime. Refrigerate.
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Ingredients:
For the Coconut Cake:
6 Egg Whites, room temperature
1 cup Whole Milk, room temperature
1 teaspoon Vanilla Extract
2 1/4 cups Cake Flour OR if you don’t have cake flour, for every cup of all-purpose flour, just replace 2 tablespoons of it with 2 tablespoons of cornstarch. So add 2 1/4 cups all-purpose flour to a large bowl and replace 4 1/2 tablespoons of it with cornstarch. This is what I do and it’s so easy!)
1 3/4 cups sugar
4 teaspoons aluminum-free baking powder (Rumford brand or Whole Foods brand sell this)
1 teaspoon sea salt
1 ½ sticks unsalted butter, softened
3 ounces unsweetened coconut flakes
For the Coconut Pastry Cream:
¾ cup Coconut Milk
¾ cup Whole Milk
Seeds from ½ a Vanilla Bean
4 Egg Yolks
⅓ cup Sugar
3 tablespoons Cornstarch
¾ cup Heavy Cream
For the Frosting:
1 cup (2 sticks) Butter, softened
2 teaspoons Pure Vanilla Extract
3 ½ cups Powdered Sugar
7 tablespoons Whole Milk
¼ teaspoon Sea Salt
3 ounces unsweetened flaked coconut
Instructions:
For the Coconut Cake:
Heat oven to 350º F (176º C).
Prepare two 8-inch (or 9-inch) cake pans by greasing them with butter (or vegetable oil), fitting parchment paper to the bottom of the pans, greasing the parchment paper, and lightly flouring the pans, getting rid of the excess flour.
To medium-sized mixing bowl, whisk the egg whites with the whole milk, and vanilla. Set aside.
To a large mixing bowl, add 2 ¼ cups of the cake flour (or the homemade cake flour).
Add the sugar, baking powder, and sea salt. Whisk together to combine.
Cut the butter into pieces and add it into the mixture. Use a spatula to incorporate the butter before using a mixer to completely combine.
Add half of the wet ingredients right into the dry ingredients and use an electric mixer to combine. Add the remaining wet ingredients and beat for another minute to incorporate.
Use a spatula to fold in the coconut flakes.
Pour batter evenly between the prepared cake pans and bake for 27-30 minutes or until toothpick inserted into the cake comes out clean.
Rest cakes for 10 minutes before removing them onto a cooling rack to completely cool.
For the Coconut Pastry Cream:
Add the coconut milk, the whole milk, and the vanilla seeds to a saucepan. and heat on the stove over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste.
Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture.
Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling.
Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
For the Frosting:
Toast the coconut flakes by heating them in a pan over the stove on medium heat. Use a spatula to toss the coconut flakes so they don’t burn. Once they start getting golden, turn off heat and continue tossing for a minute. Put the flakes in a bowl and set aside until cake is ready to be topped with them.
Use an electric mixer to combine all the frosting ingredients together. Once incorporated, mix for 2 more minutes to make it soft and whipped.
Cut the cakes in half using a serrated knife to create four cake layers. Place one layer down, spread 1/3 of the pastry cream over the top, leaving about 1 inch of room from the edge so that the pastry cream doesn’t spill out when you add the remaining layers. Add the next layer and repeat the process until you add the last layer.
Frost the cake with the vanilla frosting. Garnish with lightly toasted flaked coconut. Enjoy!
Music:
Where I am from Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
and
BenSound
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Lemon drizzle cake is so last century! Here's a recipe which will satisfy your citrussy needs but thrust you fully into the 21st century at the same time. It's a Lime & Coconut Drizzle cake and your granny will love it. Everyone will. Because it's yummers!
Recipe -
190g self raising flour
1/4 tsp bicarbonate of soda
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zest of 1 lime
toasted coconut flakes
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How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!
#EgglessBaking #LemonCake
You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.
INGREDIENTS-
1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk
CREAM CHEESE FROSTING-
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It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean