A easy to follow video tutorial guide on making this very moist moorish Coconut cake that will be a hit I am sure with everyone.
Great for a treat time treat or for a Sunday when the family visit .. happy baking x
Here below is a excerpt about this cake from Stephanie Jaworski on the website and the ingredients you will need plus the video to watch
To me, layer cakes are for celebrations and this Coconut Cake is a real crowd pleaser. I love everything about it. From its’ snowy white marshmallowy frosting that is enveloped in shreds of dried coconut, to the layers of moist and sweet butter cake sandwiched together with a tangy lemon curd.
What is nice about this Coconut Cake is that you don’t have to make everything on the day the cake is needed. For example, you can make the lemon curd several days (or up to a week) in advance. In fact, it is best if it’s made at least a day ahead of time so the flavors have time to soften and mingle. Also, the cake layers can be made the day before, or you can even make and freeze the cake up to two weeks ahead of time. Now, while the coconut flavor in this dessert comes from the dried coconut sprinkled on the cake, you can add more coconut flavor by brushing the baked cake layers with some coconut milk. You can use either sweetened or unsweetened dried coconut and it can be either shredded or flaked.
Lemon Curd:
3 large eggs, at room temperature
1/3 cup (80 ml) freshly squeezed lemon juice (about 2-3 lemons)
1 tablespoon (4 grams) finely shredded lemon zest(outer yellow skin of lemon)
3/4 cup (150 grams) granulated whitesugar
4 tablespoons (55 grams)butter, at room temperature and cut into small pieces
Buttermilk Cake:
2 1/2 cups (325 grams) all purposeflour
2 teaspoons (8 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon salt
1 cup (225 grams) unsalted butter, at room temperature
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, at room temperature
Frosting:
3 large egg whites (90 grams), at room temperature
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup (or golden syrup)
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Garnish:
2 cups (150 grams) sweetened or unsweetened dried coconut (shredded or flaked)
Full written recipe is available on the website please use the next page link below
