Coconut Layer Cake With Lemon Filling And Marshmallow Like Frost 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:

• To Make The Cake:.
• Preheat oven to 350°.
• If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
• Cream butter and sugar.
• Add egg tolks and beat until thick and lemon colored.
• With a fork, mix together dry ingredients.
• Add dry ingredients alternately with the milk.
• Stir in vanilla.
• Fold in stiffly beaten egg whites.
• Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
• Bake at 350° for 20 minutes.
• Cool completely and remove from pans.
• Freeze if time permits.
• Before filling and frosting, cut off rough edges of cake with sharp scissors.
• To Make The Lemon Filling:.
• When grating rind take special care to not get the bitter white part.
• Put all ingredients in a double boiler.
• Stir over simmering water until thickened (approximately 15-20 minutes).
• Chill.
• To Make The Marshmallow-Like Frosting:.
• Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
• Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
• Meanwhile, beat egg whites until stiff.
• Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
• To Assemble: Remove cake layers from freezer.
• Spread the chilled filling between the layers, trying to not let much of it get out the sides.
• Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
• If the cake slips around, gently slide it back straight.
• Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
• Can be refrigerated.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Steps:

• Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
• Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
• To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

Steps:

• In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

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.

Steps:

• For ginger-lime curd:
• Whisk eggs, yolks, sugar, lime juice, lime peel, ginger, and salt in large metal bowl to blend. Place bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water); whisk constantly until curd thickens, about 8 minutes. Remove bowl from over simmering water; whisk butter into curd. Strain through fine strainer set over bowl; discard solids in strainer. Press plastic wrap directly onto surface of curd; chill overnight. (Curd can be made up to 2 days ahead. Keep refrigerated.)
• For cake:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350°F. Butter four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Butter parchment; dust with flour. Sift flour, baking soda, and salt into large bowl. Using electric mixer, beat butter in another large bowl until smooth. Gradually add sugar and beat until very well blended, about 5 minutes. Beat in eggs 1 at a time, scraping down sides of bowl before each addition. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Divide batter equally among prepared cake pans.
• Place 2 cake pans on top rack of oven and 2 pans on bottom rack; bake until golden and tester inserted into cake centers comes out clean, reversing pans after 15 minutes, about 30 minutes total. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off parchment paper. Turn cakes right side up on racks; cool cakes completely.
• Place 1 cake layer on platter. Spread 1/3 of ginger-lime curd (about 1/2 cup) over, leaving 1/2-inch plain border around edge of cake. Repeat procedure on 2 more cake layers. Let each cake layer stand 10 minutes. Stack cake layers, curd side up. Top with fourth cake layer. Let cake stand at room temperature while preparing frosting. Insert 3 or 4 bamboo skewers from top to bottom into cake to hold stacked cake layers in place while frosting.
• For frosting:
• Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.
• Spread marshmallow frosting thinly over top and sides of cake. Remove bamboo skewers. Press flaked coconut into marshmallow frosting on top and sides of cake. (Cake can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before serving.)

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

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:

• 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.