Coconut Citrus Layer Cake Recipes

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

Steps:

• Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

Steps:

• Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
• With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
• In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
• Into another bowl, sift together the flour, baking powder, and salt.
• Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
• Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no trace of white remains.
• Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
• While the cake is baking, make the lemon curd. In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
• On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
• For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd).
• Whisk in the butter a little at a time.
• Refrigerate the curd until well-chilled, about an hour.
• When the cake is cooled, spread half of the lemon curd between the two layers.
• Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
• Serve sprinkled with toasted coconut flakes.

Steps:

• 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
• 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
• 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
• 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
• 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
• 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
• 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
• 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
• 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
• 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Steps:

• To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
• Sift together the flour, baking powder, and salt into a large bowl. Set aside.
• In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
• Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
• Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
• Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
• Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
• While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
• In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
• Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
• Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
• To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
• To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
• The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.

Steps:

• Preheat oven to 350 degrees.
• Butter a 9x13 baking pan and set aside.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat in the coconut and egg yolks.
• Combine the baking powder and flour in a small bowl.
• Add to egg mixture in 3 batches, alternating with the milk.
• Pour into the prepared baking pan and bake for 25 minutes.
• Test with a toothpick and if done remove from oven.
• Set on a wire rack to cool.
• Combine the lemon juice, sugar, cornstarch, eggs and butter in a heavy double broiler.
• Heat and stir for 5 minutes until thickened.
• Pour onto warm cake.
• Sprinkle 1/2 of the coconut on top of the filling.
• Beat the whites in a medium bowl until soft peaks form.
• Gradually beat in sugar until dissolved.
• Spread over coconut layer.
• Sprinkle second amount of coconut over top.
• Bake for 12 minutes or until the coconut and whites are lightly browned.
• Cool on the wire rack for 15 minutes.
• Place in the fridge for 1 hour or better yet all day or overnight.
• Cut when cooled.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
• Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
• Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
• Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
• Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
• Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

Steps:

• Preheat oven to 350 degrees. Butter two 7-by-2-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with flour, tapping out excess. Bake coconut on a baking sheet until dry but not golden, about 10 minutes; let cool completely.
• Whisk milk into eggs, then whisk in vanilla. Combine flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed 30 seconds. Continue beating while gradually adding butter and coconut oil until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down bowl as needed. Beat until incorporated, 30 seconds.
• Divide batter between prepared pans; tap pans on counter to release any air bubbles. Bake until golden brown and tops spring back when lightly touched, 50 to 55 minutes. Let cool in pans on wire racks 5 minutes, then turn out of pans, remove parchment, and let cool completely, top-sides up, on racks. For easy splitting, refrigerate 1 hour.
• Trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a cake layer on a cake plate. Spread 2/3 cup curd evenly over it; top with a second cake layer. Repeat, spreading 2/3 cup curd between each layer. Finish with a cake layer, bottom-side up. Refrigerate cake, wrapped in plastic, at least 1 hour and up to 1 day.
• Spread 1 cup buttercream over top and sides of cake evenly to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Coat sides with coconut. Garnish with candied lemon and mint. Cake can be refrigerated, wrapped in plastic, up to 5 days; return to room temperature before serving.