Celebration Coconut Cake is a lovely recipe and perfect for a birthday or celebration!

When you first set eyes on this beautiful Coconut Cake you can't help but want to reach for it and grab a slice! It is light, fluffy and full of the flavours of coconut inside the cake itself as well as the frosting. Add to that the lovely creamy layer of lemon curd running through the centre layer and you have to agree, this is certainly one of those cakes best made to celebrate an important occasion.

It does involve a little more care & time when making the cake, but then again, if it's for someone special, it's worth it!
Carina tells me she makes this cake every year for her father's birthday. Her dad loves it so much, this is his top choice of cake!
Her original source for this wonderful recipe was taken from her favourite baking book, Essentials of Baking from Williams - Sonoma
So without further ado, let's see how Carina makes this fabulous cake!
Recipe from The book - Essentials of Baking from Williams - Sonoma & adapted by Carina Duclos

Prep Time: 40 -60 minutes

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Cook Time: 25 - 30 minutes

Yield: 8 - 10 Persons

You will need: two 9 inch(23 cm) layer cake pans

Ingredients

For the cake

2 ¼ cups / 280 g Flour
2 Tsp baking Powder
½ Tsp Salt
¾ cup / 185 g unsalted butter (room temperature)
1 ½ cups / 375 g Sugar
3 large eggs, separated
1 Tsp vanilla Extract
1 cup/ 8 fl oz / 250 ml canned coconut milk
1 cup / 125 g loosely packed sweetened coconut (desiccated coconut)

For the frosting & filling

2 large egg whites
¾ cup / 185 g sugar
1 Tablespoon corn syrup
1/8 Tsp cream of Tartar
2 tablespoons water
Juice of ½ lemon strained
½ tsp vanilla extract
2 cups / 8oz/ 250g loosely packed sweetened coconut (desiccated)
¾ cup / 180 ml Lemon curd ***** See at the end for a Home Made Recipe for Lemon Curd

Instructions

1. Pre heat oven to 350F / 180C / Gas 4

2. Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour

3. Make the cake:

4. Sift together flour, baking powder & salt and set aside.

5. In a mixer, combine butter and sugar until mixture is light & fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.

6. Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined

7. Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.

8. Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.

9. Gently fold the egg whites into the cake batter and then fold in the coconut.

10. Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.

11. Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.

12. Make the frosting:

13. Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.

14. Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer. In the bowl, add the egg whites & sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.

Assemble the cake.

1. Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread the lemon curd on top of the cake.

2. Place the second cake on top of the lemon curd.

3. Using a spatula, frost the sides and top of the cake with the frosting and make indentations all over the frosting so you have peaks.

4. Sprinkle the remaining coconut all over the cake.

5. This cake can be served immediately or refrigerated for up to 2 hours before serving.

[one-half-first]If you would like to make your own Lemon Curd, click on the photo.[/one-half-first]
[one-half]Lovely Homemade Lemon Curd. Great to have on toast, add to cake frosting sweet pies... the uses are endless![/one-half]

Celebration Coconut Cake is a lovely recipe and perfect for a birthday or celebration!

Celebration Coconut Cake
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 
Servings: 8 -10
Ingredients
For the cake
  • 2 ¼ cups / 280 g Flour
  • 2 Tsp baking Powder
  • ½ Tsp Salt
  • ¾ cup / 185 g unsalted butter room temperature
  • 1 ½ cups / 375 g Sugar
  • 3 large eggs separated
  • 1 Tsp vanilla Extract
  • 1 cup / 8 fl oz / 250 ml canned coconut milk
  • 1 cup / 125 g loosely packed sweetened coconut desiccated coconut
For the frosting & filling
  • 2 large egg whites
  • ¾ cup / 185 g sugar
  • 1 Tablespoon corn syrup
  • 1/8 Tsp cream of Tartar
  • 2 tablespoons water
  • Juice of ½ lemon strained
  • ½ tsp vanilla extract
  • 2 cups / 8oz/ 250g loosely packed sweetened coconut desiccated
  • ¾ cup / 180 ml Lemon curd
Instructions
  1. Pre heat oven to 350F / 180C / Gas 4
  2. Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour
Make the cake:
  1. Sift together flour, baking powder & salt and set aside.
  2. In a mixer, combine butter and sugar until mixture is light & fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.
  3. Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined
  4. Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.
  5. Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.
  6. Gently fold the egg whites into the cake batter and then fold in the coconut.
  7. Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.
  8. Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.
Make the frosting:
  1. Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.
  2. Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer. In the bowl, add the egg whites & sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.
Assemble the cake.
  1. Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread the lemon curd on top of the cake.
  2. Place the second cake on top of the lemon curd.
  3. Using a spatula, frost the sides and top of the cake with the frosting and make indentations all over the frosting so you have peaks.
  4. Sprinkle the remaining coconut all over the cake.
  5. This cake can be served immediately or refrigerated for up to 2 hours before serving.
Celebration Coconut Cake is a lovely recipe and perfect for a birthday or celebration!
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