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Serves: 16 2 3/4 c. unbleached all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 3/4 c. sugar 2 sticks unsalted butter, room temperature 1 c. coconut milk 4 large eggs, separated 2 tsp. vanilla extract 1 c. buttermilk 1/2 tsp. cream of tartar 1 c. raspberry preserves for the filling Preheat oven to 350°F. Butter and flour two 9-inch-rounds cake pans. Sift together flour with baking powder, baking soda and salt. Place butter, sugar, coconut milk and vanilla in a bowl and beat until light and fluffy. Beat in egg yolks. Add dry in ingredients alternately with buttermilk. Clean beaters and beat egg whites with cream of tartar until stiff peaks form. Gently fold egg whites into cake batter. Divide batter between cake pans. Bake 40 to 45 minutes, until a skewer inserted in the center of the cake comes out clean. Cool cakes for 10 minutes, then turn out onto a cooling rack. When completely cool, slice each layer in half horizontally, using a serrated knife to create 4 layers. Place one layer on a cake plate and spread with lemon curd. Top with second layer and spread with raspberry preserves. Top with third layer and top with lemon curd. Spread cake with frosting and sprinkle coconut over the cake. Note: This cake can be prepared one day ahead and refrigerated until ready to serve. Bring to room temperature before serving. Lemon Curd Makes: 3 cups 6 egg yolks 1 Tbs. lemon zest 1/2 c. freshly squeezed lemon juice (4 lemons) 2/3 c. sugar 1 stick unsalted butter, chilled and cut into 8 pieces Whisk together yolks with lemon zest, lemon juice and sugar in a saucepan. Heat over medium heat and stir constantly using a wooden spoon. Cook for about 5 minutes, or until the mixture thickens and coats the back of the spoon. Remove from heat and stir in butter, one piece at a time. Pour mixture into a glass bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the lemon curd to prevent a skin from forming. Refrigerate for at least 2 hours before using. Seven Minute Frosting Makes: about 6 cups 3/4 c. raw cane sugar, plus 2 tablespoons 1 Tbs. light corn syrup 2 Tbs. water 3 large egg whites Mix together sugar with corn syrup and water in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil. Brush down sides of pan with cold water to prevent crystallization. When a candy thermometer reaches 230° F, remove sugar mixture from heat. In a separate bowl, beat egg whites with 2 tablespoons sugar to soft peak stage. Pour sugar syrup into egg whites, ideally while mixer is running. Beat together for 7 minutes, until thick and glossy. Frost cake immediately. |
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