Coconut Lemon Buttercream Recipes

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
• In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
• In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
• Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
• Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
• For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
• For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
• For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
• To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.

Steps:

• Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
• Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.

Steps:

• Whisk together flour, 1/2 cup milk, vanilla, and coconut extract in a small saucepan until combined. Place saucepan over medium heat and gradually whisk in remaining 1 1/2 cups milk. Cook, whisking, until mixture comes to a low boil; reduce heat to low and continue to whisk until mixture thickens and big bubbles form and pop, 2 to 3 minutes.
• Transfer mixture to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
• In the bowl of an electric mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners' sugar; beat on high until light and fluffy, 5 to 7 minutes.
• Gradually add milk mixture. Increase speed to medium-high and whisk until buttercream is light and fluffy, scraping down bottom and sides of bowl as necessary with a rubber spatula. Frosting can be stored in an airtight container at room temperature for up to 2 days.

Steps:

• 1. Toast the coconut. In a small, shallow pan, melt 1 tablespoon of butter over medium heat on the stove. Stir with lemon juice. Add the toasted coconut and sugar and stir frequently until the edges become golden brown, about 5 to 7 minutes. Be careful not to burn it. Transfer to a plate and cool to room temperature. 2. Prepare the buttercream base. Whisk egg whites and 1 cup of sugar for 3 to 5 minutes in a heatproof bowl set over a pan of simmering water, until meringue is hot to the touch. The sugar granules will be dissolved and the liquid will look like fluffy marshmallow cream, but thinner. 3. Remove bowl from the heat and beat for 5 minutes on medium speed using a hand mixer or a stand mixer fitted with a whisk attachment. Change to a paddle attachment if using a stand mixer, and add half of the soft butter. Mix until smooth, before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat with the mixer for another 6 to 10 minutes to thicken. Scrape the sides and lower the speed to medium, and gradually add lemon juice and vanilla. 4. Fold in 3/4 cup of toasted coconut. Assemble the Cake 1. Dot 3 3‐inch strips of parchment paper with the icing. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Place cake on top of the strips. This will help keep the icing process clean. 2. Spread icing on the top and sides. Sprinkle and pat toasted coconut on the top and sides. 3. Slowly pull the parchment strips and add frost to the sides as needed. This cake is best served on the day it is made, but can be refrigerated and will keep moist for a couple of days.