Coconut Lemon Cream Snow Cake
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Coconut Lemon Cream Snow Cake You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites – you'll need them for the buttercream!based on3 ratings. 7 user reviews.
Coconut Lemon Cream Snow Cake
Photography byYvonne Duivenvoorden
- Preparation time: 20 minutes Chill: 2-1/2 hours
- Total time : 37 minutes
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 615615 cal |
| pro | 7 g7g pro |
| total fat | 41 g41g total fat |
| sat. fat | 27 g27g sat. fat |
| carb | 59 g59g carb |
| fibre | 3 g3g fibre |
| chol | 162 mg162mg chol |
| sodium | 196 mg196mg sodium |
| potassium | 195 mg195mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1414 iron |
| vit A | 2929 vit A |
| vit C | 77 vit C |
| folate | 2727 folate |
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites – you'll need them for the buttercream!
Ingredients
- 2 cups unsweetened desiccated coconut 2 cups unsweetened desiccated coconut
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 1-1/3 cups granulated sugar 1-1/3 cups granulated sugar
- 3 eggs 3 eggs
- 1 tsp vanilla 1 tsp vanilla
- 2-3/4 cups all-purpose flour 2-3/4 cups all-purpose flour
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 3/4 cup coconut milk 3/4 cup coconut milk
- Lemon Cream:
- 4 egg yolks 4 egg yolks
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 1/2 cup lemon juice 1/2 cup lemon juice
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1-3/4 cups milk 1-3/4 cups milk
- 3 tbsp unsalted butter 3 tbsp unsalted butter
- Buttercream:
- 4 egg whites 4 egg whites
- 1 cup granulated sugar 1 cup granulated sugar
- 1-1/4 cups unsalted butter , cubed1-1/4 cups unsalted butter, cubed
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 pinch salt 1 pinch salt
Preparation
Lemon Cream: In bowl, whisk together egg yolks, sugar, lemon rind and juice, and cornstarch.
In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, about 3 minutes.
Remove from heat. Whisk in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
On baking sheet, toast half of the coconut in 350°F (180°C) oven until golden, 3 to 5 minutes; set aside.
Grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. Set aside.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Fold in toasted coconut.
Scrape into prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pans on racks for 15 minutes; remove from pans. Peel off paper; let cool completely.
Cut each cake horizontally in half. Place 1 layer, cut side up, on cake plate. Spread with one-third of the lemon cream; repeat layers twice. Top with remaining cake layer, cut side down. Set aside.
Buttercream: In bowl of stand mixer, whisk egg whites with sugar. Place bowl over saucepan of simmering water; cook, whisking, until warm and sugar is dissolved, about 1 minute.
Using whisk attachment, beat at medium-high speed until stiff peaks form, about 6 minutes. Beat in butter, 2 tbsp (30 mL) at a time, until satiny (mixture will curdle initially). Beat in vanilla and salt.
Spread one-third of the buttercream over top and side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining icing over top and side. Press remaining coconut onto top and side.
In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, about 3 minutes.
Remove from heat. Whisk in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.
On baking sheet, toast half of the coconut in 350°F (180°C) oven until golden, 3 to 5 minutes; set aside.
Grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. Set aside.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Fold in toasted coconut.
Scrape into prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pans on racks for 15 minutes; remove from pans. Peel off paper; let cool completely.
Cut each cake horizontally in half. Place 1 layer, cut side up, on cake plate. Spread with one-third of the lemon cream; repeat layers twice. Top with remaining cake layer, cut side down. Set aside.
Buttercream: In bowl of stand mixer, whisk egg whites with sugar. Place bowl over saucepan of simmering water; cook, whisking, until warm and sugar is dissolved, about 1 minute.
Using whisk attachment, beat at medium-high speed until stiff peaks form, about 6 minutes. Beat in butter, 2 tbsp (30 mL) at a time, until satiny (mixture will curdle initially). Beat in vanilla and salt.
Spread one-third of the buttercream over top and side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining icing over top and side. Press remaining coconut onto top and side.
Source : Canadian Living Magazine: January 2011
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