WEEKDAYS 1e|12c|p

Clinton Street Baking Company's Coconut Lemon Curd Cake

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Recipe Courtesy Clinton Street Baking Company
skill level
Moderate
time
60-120min
servings
Over 8
cost
$
This cake always reminds us of a giant snowflake, which is why we haul it out during the winter, when people are up for a thick, delicious dessert.
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ingredients
  • Lemon Curd½ cup freshly squeezed lemon juice½ cup plus 2 tablespoons sugar1 stick (8 tablespoons)unsalted butter2 large eggsCake2½ cups cake fl our(measure
  • then sift)1¼ cups sugar1 tablespoon plus 1 teaspoonbaking powder¾ teaspoon salt1½ sticks (12 tablespoons)unsalted butter
  • softened1 tablespoon canola oil1 cup whole milk1½ teaspoons vanilla extract5 large egg whitesFrosting8 ounces cream cheese(not whipped)½ stick (4 tablespoons)unsalted butter
  • softened4 cups confectioners' sugar½ cup whole milk16 ounces sweetened coconut flakes
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Make the Lemon Curd
  • 2
    1/2 cup freshly squeezed lemon juice
    1/2 cup plus 2 tablespoons sugar
    1 stick (8 tablespoons) unsalted butter
    Boil the lemon juice, sugar, and butter in a medium saucepan.
  • 3
    2 large eggs
    Whisk the eggs together in a large bowl.
  • 4
    Pour cup of the lemon mixture into the eggs and whisk together.
  • 5
    Add the egg mixture back into the pan with the remaining lemon mixture.
  • 6
    Cook on low heat, stirring, until thick, and then strain (use the finest strainer that you can find).
  • 7
    Cover and cool in the refrigerator until ready to assemble the cake.
  • 8
    Make the Cake
  • 9
    Preheat the oven to 350°F.
  • 10
    Lightly grease and flour an 8-inch round cake pan.
  • 11
    2 1/2 cups cake flour (measure, then sift)
    1 1/4 cups sugar
    1 tablespoon plus 1 teaspoon baking powder
    3/4 teaspoon salt
    Mix together the flour, sugar, baking powder, and salt.
  • 12
    1 1/2 sticks (12 tablespoons) unsalted butter, softened
    1 tablespoon canola oil
    Add the butter and oil and mix until small pea-sized balls form.
  • 13
    1 cup whole milk
    1 1/2 teaspoons vanilla extract
    Add the milk and vanilla and mix until smooth.
  • 14
    5 large egg whites
    In a separate bowl, whip the egg whites until medium peaks form (this will take 4 to 5 minutes by hand, 1 to 2 minutes if you are using an electric mixer with a whip attachment).
  • 15
    Fold the whipped whites into the batter (you should not be able to see any whites, and the batter should look light and fluffy).
  • 16
    Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
  • 17
    Let the cake cool, then unmold.
  • 18
    Make the Frosting
  • 19
    8 ounces cream cheese (not whipped)
    1/2 stick (4 tablespoons) unsalted butter, softened
    In the bowl of an electric mixer, cream butter and cream cheese till soft.
  • 20
    4 cups confectioners' sugar
    Add the confectioners' sugar, blending in 1 cup at a time.
  • 21
    1/2 cup whole milk
    Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.
  • 22
    Assemble the Cake
  • 23
    Slice into 3 layers with a long serrated knife.
  • 24
    Reserve the bottom layer.
  • 25
    Place another layer on a serving plate.
  • 26
    Using a pastry bag, pipe circles of lemon curd on the top using half the curd.
  • 27
    Place a second cake layer on top of the first and repeat with the remaining lemon curd.
  • 28
    Top with the reserved bottom layer.
  • 29
    Refrigerate for 10 minutes to allow the cake to set.
  • 30
    Ice the outside of the cake with the frosting.
  • 31
    16 ounces sweetened coconut flakes
    Gently apply coconut to the top and sides of the cake.
  • 32
    The frosting will act as a glue to hold the coconut. 
 
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