Coconut Cake With Lime Curd
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Baking Powder1 tsp
Salt1 cup
Whole Milk1.5 tsps
Vanilla1.5 cups
Sugar5 large
Egg6 large
Egg Yolk1 tsp
Lime Juice (fresh)3 tbsps
Heavy Cream2 large
Egg White1 cup
Water1 tbsp
Light Corn SyrupDirections:
1
Bake reserved drained coconuts in oven 15 minutes With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver
2
Remove brown membrane with a sharp paring knife or vegetable peeler
3
To shred coconut: In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use
4
In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use
5
To shave coconut: With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use
6
Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag
7
With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use
8
Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag
9
Preheat oven to 350°F
10
Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper
11
Dust pans with flour, knocking out excess
12
Preheat oven to 350°F
13
Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper
14
Dust pans with flour, knocking out excess
15
Make cake layers: In a bowl whisk together flour, baking powder, and salt
16
In a glass measure stir together milk, coconut liquid or water, and vanilla
17
In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating
18
Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes
19
Beat in eggs 1 at a time, beating well after each addition
20
Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat)
21
Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape
22
Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes
23
Run a thin knife around edges of pans and invert cake layers onto racks
24
Remove wax paper carefully and cool cake layers completely
25
Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place
26
(Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil
27
Thaw cake layers in refrigerator 1 day before proceeding
28
) In a bowl whisk together flour, baking powder, and salt
29
In a glass measure stir together milk, coconut liquid or water, and vanilla
30
In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating
31
Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes
32
Beat in eggs 1 at a time, beating well after each addition
33
Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat)
34
Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape
35
Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes
36
Run a thin knife around edges of pans and invert cake layers onto racks
37
Remove wax paper carefully and cool cake layers completely
38
Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place
39
(Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil
40
Thaw cake layers in refrigerator 1 day before proceeding
41
) Make lime curd: In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil)
42
Strain curd through a fine sieve into a bowl and stir in zest
43
Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days
44
In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil)
45
Strain curd through a fine sieve into a bowl and stir in zest
46
Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days
47
Assemble cake layers and lime curd: Put 1 cake layer on a cake plate and spread evenly with about half of lime curd
48
Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes
49
Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer
50
Chill cake 15 minutes
51
Put 1 cake layer on a cake plate and spread evenly with about half of lime curd
52
Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes
53
Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer
54
Chill cake 15 minutes
55
Make frosting: In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined
56
In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes
57
(Depending on mixer and weather, this may take longer
58
) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable
59
Frost cake and coat with shaved fresh or sweetened flaked coconut
60
In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined
61
In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes
62
(Depending on mixer and weather, this may take longer
63
) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable
64
Frost cake and coat with shaved fresh or sweetened flaked coconut
65
To extract coconut liquid: Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows)
66
Makes about a scant 3/4 cup liquid
67
Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows)
68
Makes about a scant 3/4 cup liquid
69
To shred or shave fresh coconut: Preheat oven to 400°F
70
Bake reserved drained coconuts in oven 15 minutes With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver
71
Remove brown membrane with a sharp paring knife or vegetable peeler
72
Preheat oven to 400°F