Ingredients for Lemon Coconut Layer Cake:
For Vanilla Cake:
1. Maida – 2 cups
Baking powder – 1 big spoon
Salt – ½ small powder
2. Saltless butter – 120 gm
Sugar – 1.5 cups
3. Eggs – 3
4. Milk – 1 cup
Vanilla essence – 1 small spoon
For Coconut Lemon Curd:
5. Sugar – 1 cup
Corn flour – 1 big spoon
Lemon skin scraped – 1 small spoon
Salt – ½ small spoon
6. Yellow yolk – 8
Lemon juice – ¾ cup
7. Saltless butter – 8 big spoons
8. Scrapped coconut – 1 cup (after heating in oven to absorb water content)
For Butter Cream:
9. Chilled butter – 200 gm
Icing sugar – ½ kg
Salt – A pinch
How to prepare Lemon Coconut Layer Cake?
1. Pre-heat oven to 180 degree celsious.
2. Take two pans with a radius of 8 inches each.
3. Apply a thin coat of butter on their surfaces and put butter paper too.
4. Mix together ingredients no: 1.
5. Beat butter and sugar together, add eggs, and beat again.
6. Add the maida mixture to it, followed by milk and vanilla essence, and mix well to prepare the cake batter.
7. Pour this batter into the pans and bake in a pre-heated oven for 30-35 minutes.
8. To prepare coconut lemon curd, mix ingredients no: 5 in a saucepan first.
9. Add yellow yolk and lemon juice and mix again, followed by butter.
10. Slowly heat the mixture on a low flame and keep stirring.
11. When butter melts completely and the mixture starts thickening, turn the flame off.
12. Strain the solution and add coconut. This is coconut lemon curd used for cake preparation.
13. Using a hand mixer, beat ingredients no: 9 till it turn soft. This is butter cream.
14. Place the cake in a cake plate and spread the coconut lemon curd on its top.
15. Place the second cake on its top and completely wrap it using butter cream.
16. Decorate your cake with grated coconut.
Courtesy: Vanitha Magazine December 15-31, 2018
You can read a few more delicious cake and bake recipes. Here is the page link. Click on the images in the gallery to read.
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