Tested till perfect Coconut Lemon Cream Snow Cake
Coconut Lemon Cream Snow Cake
Photography byYvonne Duivenvoorden

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!

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe3 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill: 2 hours 30 minutes
  • Total time 37 minutes
  • Portion size 12 to 16

Ingredients

  • 2 cups 2cupsunsweetened desiccated coconut
  • 1 cup 1cupunsalted butter, softened
  • 1-1/3 cups 1-1/3cupsgranulated sugar
  • 3 3eggeggs
  • 1 tsp 1tspvanilla
  • 2-3/4 cups 2-3/4cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupcoconut milk

Lemon Cream:

  • 4 4egg yolkegg yolks
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tsp 1tspfinely grated lemon rind
  • 1/2 cup 1/2cuplemon juice
  • 1/4 cup 1/4cupcornstarch
  • 1-3/4 cups 1-3/4cupsmilk
  • 3 tbsp 3tbspunsalted butter

Buttercream:

  • 4 4egg whiteegg whites
  • 1 cup 1cupgranulated sugar
  • 1-1/4 cups 1-1/4cupsunsalted butter, cubed
  • 1/2 tsp 1/2tspvanilla
  • 1 pinch 1pinchsalt
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per each of 16 servings: about

cal 615 pro 7g total fat 41g sat. fat 27g
carb 59g fibre 3g chol 162mg sodium 196mg
potassium 195mg

% RDI:

calcium 7 iron 14 vit A 29 vit C 7
folate 27
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