What You Need
* Cake
12 Tbsp (1 1/2 sticks) unsalted butter ( at room temperature)
1 1/4 cups sugar
4 large eggs( at room temperature, separated)
2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla or coconut extract
1 tsp grated lemon zest
* Frosting:
2 cups sugar
1 Tbsp fresh lemon juice
2 large egg whites
1 tsp vanilla extract
1 1/2 cups shredded coconut
2- 9 inch round cake pans
Electric mixer
Parchment paper
Large mixing bowl
Medium mixing bowl
Sifter
Wire cooling racks
Candy thermometer
Before You Start: Preheat oven to 350°F. Butter two 9-inch round cake pans. Cut 2 circles of parchment paper to fit pans and place in bottoms. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly. Tap out excess flour.
Make cake: In a large mixing bowl beat butter until light and fluffy using an electric mixer. Gradually add sugar, beating constantly until well incorporated. Add yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt onto a sheet of parchment or waxed paper. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk. Beat in vanilla and lemon zest.
In a medium mixing bowl, beat egg whites with a pinch of salt until medium-firm peaks form, but don’t allow whites to become dry. Fold about a third of whites into batter to lighten, fold in remaining whites. Divide batter between pans and bake on middle rack of oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in pans on a wire rack for 10 minutes; turn out onto racks to cool completely.
Make frosting: Combine sugar, 1/2 cup water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches soft-ball stage, 234°F on a candy thermometer. Cool slightly. In a clean, dry bowl, using an electric mixer, beat egg whites until frothy. With beaters running, slowly pour in warm syrup. Beat in vanilla, and continue beating until cool and thickened.
Assemble cake: Arrange one cake layer on a serving platter. Spread top evenly with about 1/2 cup frosting. Set second cake layer on top. Spread top and sides of cake with remaining frosting. Gently pat shredded coconut onto frosting around sides and sprinkle coconut generously over top.
Serves 12
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17 comments
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Mumsy
September 7, 2010 at 13:34 (UTC -6) Link to this comment
Yum, yum! It will soon be cool enough here to bake. Thanks, for the recipe. Hugs
Betty Ray
September 7, 2010 at 14:24 (UTC -6) Link to this comment
Mmmmm, I'm seeing so many great coconut dessert recipes lately. I'm going to have to join in on the fun. This one looks and sounds delicious.
Slamdunk
September 7, 2010 at 14:36 (UTC -6) Link to this comment
My oldest son just decided he liked coconut–which is good news for me.
Looks good and thanks for sharing.
Alex J. Cavanaugh
September 7, 2010 at 15:31 (UTC -6) Link to this comment
Now I do know how to cook, but think this is a recipe I'll pass on to my wife instead.
Ember
September 7, 2010 at 16:37 (UTC -6) Link to this comment
YUM, my family loves coconut! I'll be putting this one in the recipes to try!
Ember
Carrie
September 7, 2010 at 17:42 (UTC -6) Link to this comment
mmmm, this looks so yummy! i love cakes!
Carrie
http://readmylifeascarrie.blogspot.com/
Johanna
September 7, 2010 at 17:55 (UTC -6) Link to this comment
Hi Katherine, absolutely love your blog. Please visit mine as well
http://www.momstreehouse.com/ and lets connect. Thanks : )
Sherri
September 7, 2010 at 18:19 (UTC -6) Link to this comment
YUMMY!!!! That cake looks so good! Thanks for sharing the recipe!!
The Girlie Blog
September 7, 2010 at 20:23 (UTC -6) Link to this comment
Looks so good! I'm really in cake craving lately!
Chatty Crone
September 7, 2010 at 20:59 (UTC -6) Link to this comment
LOOKS GOOD – but I don't like coconuts! Sorry sandie
Lulu and the Locket
September 7, 2010 at 21:34 (UTC -6) Link to this comment
oh my, your blog is very bad for my waistline but I don't care, I love it! x
Liesl @ FabulousFashions4SensibleStyle
September 7, 2010 at 22:40 (UTC -6) Link to this comment
This looks very yummy and I love coconut…so I'm sure it's a winner for me!
Liesl
Barbara Palmisano
September 8, 2010 at 13:19 (UTC -6) Link to this comment
excellent!
Busy Working Mama
September 8, 2010 at 18:47 (UTC -6) Link to this comment
Wow that looks delicious!
Debby
September 8, 2010 at 19:35 (UTC -6) Link to this comment
It sounds wonderful. Thank you.
Just Married with Coupons
September 11, 2010 at 21:56 (UTC -6) Link to this comment
Wow, that looks amazing!!
We are your newest followers! hope you will swing by and visit us too.. we are also having a blog hop for today that includes a facebook and twitter link up!
Hope to see you!
http://www.justmarriedwithcoupons.com
Barb
September 12, 2010 at 17:11 (UTC -6) Link to this comment
Hi Katie,
Visiting your blog, I came to a screeching halt here at the coconut cake. In my childhood, my aunt, who was a fabulous baker, made a scrumptious cake frosted in swirling buttercream icing with toasted coconut. Yum, yum – I'm salivating at the memory!