Lemon Cake with Coconut Icing

Roopa

It’s my good friend Chris’ birthday!! Last year I was over 8 months late with his birthday cake – I know, I know – so I promised him a more timely birthday cake this year. Last year he gave me a Tasty video of what he wanted, and I harassed him incessantly about how poorly vetted those recipes are. This year he gave me a flavour profile instead (lemon cake with blueberry filling and coconut icing), which was much more to my liking.

Chris bday cake (2 of 2)

LEMON CAKE (from Layered Cookbook)

INGREDIENTS

  • 325 g cake flour
  • 1.5 tsp. baking powder
  • 0.75 tsp. baking soda
  • 0.5 tsp. salt
  • 170 g (1.5 sticks) unsalted butter, softened
  • 300 g granulated sugar
  • 2 tbsp. lemon zest (I used zest from 2 lemons)
  • 0.75 tsp vanilla
  • 1 egg
  • 3 egg yolks
  • 250 g buttermilk
  • 15 g lemon juice

DIRECTIONS

  1. Grease and line 3 x 6″ cake pans. Set oven to 350 F.
  2. Zest and juice 2 lemons. Set aside.
  3. Sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  4. In a stand mixer, cream the butter. Add in the lemon zest and granulated sugar and mix well.
  5. Add vanilla and eggs to butter mixture and mix well.
  6. Mix lemon juice and buttermilk together.
  7. Alternate adding the flour mixture and buttermilk mixture to the butter mixture in 3 batches, starting and ending with the dry mixture. Do not over mix.
  8. Divide evenly between the three cake pans (I use a scale) and bake for ~20 minutes. A toothpick should come out cleanly

BLUEBERRY COMPOTE

INGREDIENTS

  • 2 cups blueberries
  • 70 g granulated sugar
  • 2 tbsp. lemon juice
  • 2 tbsp. water

DIRECTIONS

  1. Mix ingredients together on medium heat for ~10 minutes
  2. Let cool before adding into the cake

blueberries


COCONUT SWISS MERINGUE ICING

INGREDIENTS

  • 120 g egg whites
  • 200 g granulated sugar
  • 340 g unsalted butter, softened and cubed
  • 110 g coconut milk
  • 1/2 tsp. coconut extract

DIRECTIONS

  1. Mix together the whipping cream, water, and lavender. Set aside.
  2. Whisk together the egg whites and sugar in a stand mixer bowl.
  3. Heat up the egg whites with a double boiler while whisking periodically.
  4. When the egg whites reach 70 C, remove from heat and put into the stand mixer. Use the whisk attachment and whip at high speed for ~10 minutes (until cool to touch).
  5. Switch to the paddle attachment and add in cubes of butter one by one. Whip until glossy.
  6. Strain the lavender out of the cream and add the cream to the icing. Mix well.

blueberries 2.PNG

Chris bday cake (1 of 1)


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