The best delicious Lemon Curd-coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Curd-coconut Cake recipe today!
Hello my friends, this Lemon Curd-coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Curd-coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Curd-coconut Cake.
What Makes This Lemon Curd-coconut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Curd-coconut Cake.
Ready to make this Lemon Curd-coconut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
2 1/2 c Unsifted cake flour
2 1/2 ts Baking powder
1/2 ts Salt
1 c Milk
1/4 c Cold water
1 1/2 ts Vanilla
4 Egg whites
1 1/2 c Sugar
1/2 c Butter or margarine, room
-temperature
-FLUFFY WHITE FROSTING-
1 c Sugar
1/8 ts Cream of tartar
1/8 ts Salt
4 ts Powdered egg whites
1/2 c Cold water
1 1/2 ts Vanilla
— —
1/4 c Bottled lemon curd
2 c Shredded unsweetened coconut
Heat oven to 350. Grease two 9-inch round layer-cake pans; dust with flour;
tap ourt excess flour.
Prepare Cake: Sift together the cake flour, baking powder and salt onto
sheet of waxed paper. Combine milk, water and vanilla in small bowl. Beat
egg whites in clean bowl with clean beaters until frothy. Gradually beat in
1/2 cup of the sugar until soft peaks form.
Beat butter and remaining 1 cup sugar in large bowl on medium-high speed
until fluffy and light colored, 2 minutes. On low, beat in flour mixture
alternately with milk mixture. Fold in beaten whites, half at a time.
Divide between pans.
Bake at 350 for 20-25 minutes, until edges start to pull away from sides.
Cool cakes in pans on racks 10 minutes. Turn out onto rack to cool
Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and
water in top of double boiler. Beat 1 minute; then beat over simmering
water 6 minutes, until thick, shiny and firm peaks form. Remove from
simmering water. Beat until cool. Beat in vanilla.
Place one cake layer on serving plate. Spread with curd. Top with second
layer. Spread top and sides with frosting. Press coconut onto top and
sides.
Yields
14 Servings
Leave a Reply