Toasted Coconut Cake with Lime Filling
Submitted by mura
Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that’s equal parts tangy and toasted-sweet.
YIELD
1 cakePREP
30 minCOOK
45 minREADY
1 hrsA tropical layer cake that builds flavor in three places. Toasted coconut folded into the cake batter gives the crumb a nutty golden undertone you don’t get from plain vanilla sponge. A bright, buttery lime curd filling between layers cuts through the richness with clean citrus tang, and a cloud of marshmallowy seven-minute icing rolled in more toasted coconut finishes the outside.
Four layers means three bands of tart filling running through each slice. Each bite delivers cake, filling, cake, filling, cake. Shorter layers would give you a denser cake and less of the tart-sweet contrast that makes this recipe sing.
Makes a proper celebration cake for spring birthdays, Mother’s Day, Easter, or any warm-weather occasion when you want a dessert that feels like a beach holiday.
Kitchen Tips
- Toast the coconut carefully. The first sign of golden brown means it’s 30 seconds away from burning; stay close to the oven.
- Beat the egg whites to stiff glossy peaks, not just stiff. Glossy peaks hold air in the batter through the fold-in without deflating.
- Fresh lime juice only, and roll the limes under your palm first. This extracts more juice from each fruit.
- Cool the lime filling fully before assembling. Warm filling melts the cake layers into soggy rings.
Variations
- Use Meyer lemon instead of lime for a softer, floral citrus filling.
- Add ½ teaspoon coconut extract to the batter for a more intense coconut flavor.
- Pipe the icing in decorative swirls instead of smooth frosting for a showier presentation.
Ingredients
Directions
Make the cake: Line the bottoms of 2 greased 8 by 2 inch round cake pans with rounds of wax paper and grease and flour the pans, shaking out the excess flour.
Spread the coconut in a jelly-roll pan, toast it in a preheated 350℉ (180℃) F oven, stirring once or twice, for 7 minutes, or until it is golden and let it cool.
In a bowl whisk together the flour, the baking powder, the salt.
In a large bowl with an electric mixer cream the shortening, beat in ¾ cup of the sugar, and beat the mixture until it is light and fluffy.
Beat in the yolks, one at a time, and the vanilla and add the flour mixture alternately with the milk, beginning and ending with the flour and beating until the batter is smooth.
In another large bowl with the electric mixer beat the whites with the salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks.
Beat in the remaining ½ cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks.
Stir! the toasted coconut and one fourth of the meringue into the batter to lighten it and fold in the remaining meringue gently but thoroughly.
Divide the batter between the prepared pans and bake the layers in the middle of the preheated 350℉ (180℃) F oven for 30 to 35 minutes, or until tester comes out clean.
Let the layers cool in the pans on racks for 10 minutes, invert them onto the racks, and let them cool completely.
Make the filling: In a small heavy saucepan whisk together the sugar, cornstarch, salt, lime juice, lemon juice, and the egg until the mixture is combined and bring the mixture to a rolling boil over moderately high heat, whisking constantly.
Whisk in the butter and let the filling cool.
Split each cake layer in half horizontally with a long serrated knife and brush off any loose crumbs.
On a cake plate arrange one of the cake layers, cut side up, and spread it with one third of the lime filling, leaving a ½ inch border.
Sprinkle the filling with ¼ cup of the coconut and top the coconut with another cake layer, cut side down.
Continue to layer and fill the cake in the same manner with the remaining filling and coconut.
Make the icing: In a saucepan combine the sugar, corn syrup, ⅓ cup water, bring the mixture to a boil, covered, over moderate heat, stirring occasionally to dissolve the sugar, and boil the syrup, uncovered.
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