Moist and Fluffy Coconut Cake With Lemon Curd

This moist and fluffy coconut cake with lemon curd by Joy of Baking is absolutely the best dessert recipe I have ever tried at home. The nutty and tropical flavors of the coconut complement well with the lemony and sweet flavors of the lemon curd. I’m sure you can’t resist taking another slice after just one bite.

Ingredients

Buttermilk cake:

• 2 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of unsalted butter (room temperature)
• 1 3/4 cups of granulated white sugar
• 4 large eggs (room temperature)
• 1 teaspoon of pure vanilla extract
• 1 cup of buttermilk (room temperature)

Frosting:

• 3 large egg whites (room temperature)
• 1 1/2 cups granulated white sugar
• 1/4 cup of cold water
• 1 tablespoon of light corn syrup
• 1/4 teaspoon of cream of tartar
• 1 teaspoon of pure vanilla extract

Others:

• 2 cups of sweetened or unsweetened dried coconut
• lemon curd

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Instructions

Make the buttermilk cake

Step 1:

Whisk flour, baking powder, baking soda, and salt in a mixing bowl.

Step 2:

In a bowl of an electric mixer, or using a hand mixer, beat the butter for about 1 to 2 minutes until soft. Gradually add the sugar and beat until it becomes light and fluffy for about 3 minutes. Add eggs, one at a time, beating after every addition. Make sure to scrape down the sides of the bowl. Add the vanilla extract and beat until well combined.

Step 3:

Turn the mixer to low speed, and alternately add the flour mixture (3 additions) and buttermilk (2 additions). You should begin and end with flour.

Step 4:

Divide the batter into the prepared pans, and smoothen the surface. Bake for about 27 to 30 minutes or until a toothpick comes clean when inserted in the center of the cake.

Step 5:

Place the cakes, still in their pans, on a wire rack to cool for about 10 minutes. After that, invert the cake onto a greased rack. Cool completely.

Make the frosting

Step 1:

Add egg whites, sugar, corn syrup, and cream of tartar in a stainless steel bowl and beat until well combined with a handheld mixer.

Step 2:

Place the bowl over a saucepan of simmering water, then continue to beat on medium-low speed for about 3 minutes. Increase the speed to high and continue to beat for another 3 to 4 minutes or until frosting forms soft peaks. Remove it from heat, then add the vanilla extract. Continue to beat on high speed for another 1 to 2 minutes or until thick. Cool to room temperature then use immediately.

Assemble the cake

Cut each cake layer in half horizontally using a serrated knife. Place one cake layer on your serving plate and add about 1/3 of the lemon curd. Spread it evenly then sprinkle about 2 tablespoons of coconut. Stack the next cake, then repeat the process. Frost the top and sides with the frosting, then sprinkle dried coconut.

Moist and Fluffy Coconut Cake With Lemon Curd