Mom s Coconut Layer Cake with Citrus Curd Filling 2 cups sweetened shredded coconut 2 1/2 cups all-purpose

flour 2 1/2 teaspoons baking powder (non aluminum like Rumford) 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2 cups sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1 cup milk Citrus Fruit Curd Filling 1 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/2 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh orange juice 3 large egg yolks, beaten 1 tablespoon each lemon and lime zest Vanilla Whipped Cream Frosting 3 cups cold heavy cream 3 tablespoons confectioner s sugar 1 tablespoon vanilla extract Line three 9-inch round cake pans with parchment, spray with butter-flavored veg etable cooking spray, and dust with flour. Preheat the oven to 350º. Toast the coconut: While the oven is heating up, place the coconut on a clean ba king sheet and toast just until the tips are golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. For the cake: Combine the flour, baking powder, and salt in In the work bowl of an electric mixer, cream the butter and 3 minutes. Add the eggs, one at a time until smooth. On low speed, add ternately in three additions with the vanilla and milk; beat 30 seconds until smooth. Divide the batter between the 25 to 30 minutes, until a cake tester inserted in the center comes out clean. minutes, then invert onto a rack and cool completely before a bowl. sugar until fluffy, the flour mixture al 3 cake pans and bake Cool in the pans 10 frosting.

For the filling, combine the sugar, cornstarch, salt, lemon juice, lime juice, o range juice, and water in a saucepan. Bring to a boil, stirring with a whisk to avoid lumping. Remove from the heat and whisk in the 3 egg yolks and zests. Return to the heat and boil 1 minute. Remove from heat, transfer to a small bowl and cool completely. Can be made the day ahead and refrigerated. To whip the cream and assemble, with an electric mixer, beat the 1 cup of the cr eam to stiff peaks and fold into the fruit curd. Then, without washing the bowl, beat the remaining 2 cups of cream, sugar, and v anilla until fluffy and the mounds hold their own shape. Sandwich between two layers with all of the fruit curd filling, then with a meta l spatula, swirl the vanilla whipped cream over the tops and sides of the cake. Sprinkle al

. Store in the refrigerator.l over with the coconut.

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