Lemon Coconut Layer Cake

Name: Lemon Coconut Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 8–10
Cuisine: American
Ingredients: 1 fresh coconut; grated zest and juice of 1 lemon; 1 egg yolk; 125 g (4 oz) unsalted butter, softened; 150 g (5 oz) icing sugar, sifted; 2 tablespoons cornflour; 2 eggs; 225 g (1 oz) caster sugar; 75 g (3 oz) butter; grated zest and juice of 1 lemon made up to 300 ml (½ pint) with water; grated zest of 1 lemon; 1 tablespoon lemon juice; 150 g (5 oz) caster sugar; 1 tablespoon grated orange zest; a pinch of salt; 6 eggs; butter for greasing; 150 g (5 oz) plain flour, plus a little extra

Preparation info

Serves
8–10

Difficulty
Medium
Ready in
1 hr 10

Appears in

American Baking

By Patricia Lousada

Published 1986

About

A Southern-style layer cake which is filled with lemon curd and frosted with lemon butter cream and fresh coconut. It is light, refreshing and very delicious.

Ingredients

For the cake

butter for greasing
150 g (5 oz) plain flour, plus a little extra
a

Americas
United States
Cake
Baking
Vegetarian

Method

For the cake

Preheat the oven to the first setting. Line three buttered and floured 20 cm (8-inch) tins with baking parchment. Sift the flour with the salt three times