Lemon Parfait Cake

The refreshing lemon flavor and subtle mingling of butter, almond and coconut make this cake as appealing inside as out.


Decorating Equipment

8-inch cardboard round, cake decorating turntable, 1½-inch flower-shaped


Advance Preparations

Prepare Classic Butter Cake or Buttermilk Cake as directed. (When the layers are cool, wrap and freeze one layer; use the other for this dessert.)

Prepare freshly grated coconut as directed. Place cups on a baking sheet, such as a 12-x-15½-inch sheet.

If desired, prepare the Classic Marzipan and tint the 2 ounces with 1 drop yellow food coloring as directed.

Prepare Lemon Almond Cream; refrigerate until ready to use.

Assembling the Cake

Place the cake on a flat surface, and split it into two ¾-inch-thick layers (review, if necessary, the techniques for splitting a cake).

Turn the top layer upside down so the cut side is up, and center it on the cardboard round on the turntable. Spread about ⅓ of the lemon-almond cream evenly over this layer; then top it with the other layer. Spread the sides and top with the remaining cream.

Hold the cake in one hand directly over the baking sheet covered with the grated coconut, and tilt the cake slightly. With the other hand, pick up some of the coconut and press it into the filling along the sides. Rotate the cake as you apply the coconut until the sides are completely covered. Sprinkle the remaining coconut on top. Press the coconut lightly into the filling with the flat side of a clean metal spatula to ensure that it adheres.

Pour the powdered sugar into a sieve, and tap its edge to sprinkle the sugar evenly over the cake.

Optional Decorations

Roll the marzipan paper-thin, about 1/16 inch thick (see rolling marzipan). Cut out about 20 flowers; then place them near the edge of the cake, overlapping slightly. Pierce each flowers center with a candied lilac or a candle, if desired.