Lemon Cake With Coconut Icing Recipes

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:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
• Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
• Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
• When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees. Grease three 9-inch cake pans with butter and dust with flour.
• Bake the cake: In a medium bowl, sift together the flour, salt and baking powder and set aside. In a small bowl, combine the milk and vanilla and set aside.
• Using a stand mixer fitted with the paddle attachment, cream the butter. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, and beat in the eggs, one at a time, mixing well after each addition. Add a third of the flour mixture, then half the milk mixture in alternating additions, mixing in between just enough to incorporate, beginning and ending with the flour mixture. Scrape the bottom and sides of the bowl as necessary.
• Divide the batter among the prepared pans and smooth the tops. Bake for 15 to 20 minutes. The cakes should be barely done in the middle. Cool 5 minutes in the pans, then unmold onto wire racks to cool.
• To make the lemon curd: In a medium saucepan combine the sugar, flour and cornstarch. In a bowl whisk together the lemon zest, lemon juice and 1 cup of water. Beat in the eggs. Slowly whisk the lemon mixture into the sugar mixture. Cook over medium heat, slowly whisking until the mixture thickens. Remove from the heat and stir in the butter. Set aside to cool, then refrigerate until ready to use. (This can be made several days ahead.)
• Make the icing: In a small saucepan, combine the sugar with 1/2 cup cold water and bring to a boil over high heat without stirring. Boil for 2 to 3 minutes. Dip a spoon into the syrup and let it drip off. When a 2- to 3-inch thread hangs off, remove from heat. Meanwhile, change the mixer attachment to the whisk attachment and beat the egg whites on medium speed until they hold their shape, about 2 minutes. With the mixer running, slowly add in the syrup in a steady stream. Increase the speed and beat the mixture until firm, about 2 to 3 minutes. Add the vanilla and whisk briefly to combine. Set aside.
• To assemble: Place 1 cake layer on a serving platter. Spread half the lemon curd on top, but do not let it spill down the sides. Repeat with the second layer, then top with the third cake. Spread the icing on the top and sides, then cover it with the coconut, pressing it in on the sides with the palms of your hands.

Steps:

• Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
• Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
• Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
• Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
• Lemon Filling.
• Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
• Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
• Yield 1 2/3 cup.
• Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.

Steps:

• Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
• Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
• Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
• Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
• Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
• For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
• For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.