From the kitchen of One Perfect Bite...This cake is a melange of bits and pieces taken from other places. The first time I assembled it, the planets must have been aligned and Lady Luck deemed to smile my way. I wanted to make a coconut cake but needed a way to beat back its sweetness. I happen to have lime curd in the refrigerator and decided to use it to fill the cake. The next step was to find an icing that was compatible with coconut and lime. I found a lovely cream cheese frosting that was perfect once its taste was heightened with the addition of coconut extract. The frosted cake looked awfully white, so I decided to add color by toasting the coconut that is classically used to cover its surfaces. While the pros have nothing to fear, this cake has become a favorite of ours. I made it for this weekend because it is fairly easy to transport and does not need constant refrigeration. The layers are a cross between a sponge and a pound cake, so it is more dense than many of the layer cakes that are currently so popular. It can handle a little jostling without collapsing and spots can be covered with additional toasted coconut. The next time I make this, I plan to split the layers in order to use more of the lime curd I so love. I hope you'll try this cake. It really is quite lovely. Here's the recipe.
Toasted Coconut and Lime Layer Cake...from the kitchen of One Perfect Bite
Coconut Layer Cake courtesy of Bon Appetit
Ingredients:
2-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
Directions:
To make layer cake:
1) Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla and coconut extracts. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
2) Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
3) Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Yield: 10 to 12 servings.
Lime Curd Filling - recipe found HERE
Coconut Cream Cheese Frosting courtesy of One Perfect Bite
Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
Directions:
Place cream cheese in a medium bowl and beat until smooth and fluffy. Add butter and beat to blend. Add sugar and vanilla and coconut extracts and beat until well blended. Add drops of milk or cream, if needed, to make a spreadable consistency. Yield: 3 cups.
Final Assembly
Ingredients:
2 cups toasted sweetened shredded coconut
Directions:
Place 1 cake layer on cake plate. Spread 1 cup lime curd over cake layer. Top with second cake layer. Spread frosting over top and sides of cake. Sprinkle toasted coconut over cake, gently pressing into sides to adhere. The cake can be prepared 24 hours before serving. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.
You might also enjoy these recipes:
Key Lime and White Chocolate Cake Squares - One Perfect Bite
Coconut Banana Cream Pie - Coconut Recipes
Strawberry Coconut Thumbprints - Big Black Dog
White Mountain Coconut Cupcakes - Cookie Madness
Coconut Bread - Bored Cook in Kitchen
Coconut Pistachio Truffles - Anja's Food 4 Thought
French Coconut Pie - Home Cooking and Baking
