Well, looking at the date of my last post you would think that I haven’t been baking much in the past month. If that was only the case! Truth be told, I have just been too busy to find the time to sit down and write. Since coming back home to Calgary 2 weeks ago, it feels like time is spinning out of control. Canadian Thanksgiving is already next week and I still have a menu to plan,my mother in law is arriving on Monday, and we are going to Yellowstone National Park for a few days. Ahhh… tis’ the life.
While I have cherry-almond scones baking in the oven, I thought I would give the recipe for a delicious lemon coconut cake. I made it this past week for a friend of mine who was throwing a party for 125+ guests in honor of her mother’s birthday. I made a large sheet cake plus a 14 inch round cake for this but here is the scaled down version. The centerpiece is a floral arrangement made out of gumpaste.
This recipe is from The Well Decorated Cake by Toba Garrett. If you decide you want to multiply this recipe, please remember to use a kitchen scale to weigh your ingredients so you get accurate results.
This makes two 8-inch or one 10-inch cake pan, 3 inches deep.
LEMON COCONUT CAKE
1 C (8 oz, 230 g) unsalted butter, room temperature
2 C (1lb, 454 g) granulated sugar
1/3 C (80 ml) or 2.6 oz (75 g) lemon curd (I used homemade but you could certainly use store-bought)
2 Tbsp (1 fl oz, 30 ml) fresh lemon juice
zest of 3 lemons
3 C (330 g) cake flour
1 Tbsp baking powder
1/2 tsp salt
1 C (8 oz, 230 g) shredded coconut (I used equal parts desiccated and sweetened)
5 large eggs
2 tsp vanilla
1 C (8 fl oz, 240 ml) milk
Preheat your oven to 350 F. Spray the cake pans with vegetable spray and line with parchment paper.
Cream together the butter, sugar, zest, lemon juice, and lemon curd for 5 minutes. Stop and scrape the bowl. Cream for an additional minute.
Sift together the flour, baking powder and salt. Mix in the coconut. In a separate bowl, whisk together the eggs, milk and vanilla.
Alternately add the flour mixture and the egg mixture to the batter in three turns. Mix until the batter is smooth. Pour into the prepared pans.
Bake for 45 for 8-inch pans, or 60-70 minutes for a 10-inch pan (or until a toothpick inserted comes out clean).
This cake lasts up to 3 weeks in the fridge or it freezes beautifully.