Real Recipes From Real Home Cooks ®
Lemon-Coconut Cake
INGREDIENTS
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Lemon Curd:
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3 large eggs
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1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
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1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
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3/4 cup (150 grams) granulated white sugar
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4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
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Coconut Cake Recipe:
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6 large eggs
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2 1/2 cups (325 grams) all purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup (170 grams) unsalted butter, room temperature
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1 3/4 cups (350 grams) granulated white sugar, divided
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1 tsp coconut extract
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1 3/4 cups (420 ml) buttermilk
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1/2 tsp cream of tartar
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Frosting:
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2 large (60 grams) egg whites
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1 1/2 cups (300 grams) granulated white sugar
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1/4 cup (60 ml) cold water
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1 tablespoon light corn syrup
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1 teaspoon pure vanilla extract
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Garnish:
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2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)
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