Coconut Cake With Fluffy Icing
"What could be more satisfying than coconut cake with a lemon filling? I personally thought the filling was a bit tart and would probably cut down the lemon juice/zest a bit next time as I felt the tartness was a bit overpowering. I loved the frosting. It was nice and fluffy--kind of marshmallow like, but not as sweet as a marshmallow. This recipe is one of Art Smith's from O Magazine...."
INGREDIENTS
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3/4 cup fresh lemon juice
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8 teaspoons cornstarch
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1 1/2 cups sugar
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8 egg yolks
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1/2 cup butter, cut into 8 pieces
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2 grated lemons, zest of
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1 pinch salt
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3 cups cake flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 cups sugar
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1 cup butter, softened
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4 eggs, at room temperature separated
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1 teaspoon vanilla
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1 cup canned unsweetened coconut milk, well stirred
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1 1/2 cups sugar
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2 egg whites, at room temperature
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2 teaspoons corn syrup
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1/4 teaspoon cream of tartar
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1 teaspoon vanilla
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1 (17 ounce) bag shredded sweetened coconut (2 2/3 cups)
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