Lemon Coconut Layer Cake

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 scrapped – 1 small spoon

    Salt – ½ small spoon

6. Yellow yolk – 8

    Lemon juice – ¾ cup

7. Saltless butter – 8 big spoon

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 in 180 degree celsious.

2. Take two pans with a radius of 8 inch 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 maida mixture to it, followed by milk and vanilla essence and mix well to prepare cake batter.

7. Pour this batter to the pans and bake in pre-heated oven for 30-35 minutes.

8. To prepare coconut lemon curd, mix together ingredients no: 5 in a sauce pan first.

9. Add yellow yolk and lemon juice and mix again, followed by butter.

10. Slowly heat the mixture in low flame and keep stirring.

11. When butter melts completely and the mixture starts thickening put 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 cake in a cake plate and spread 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 scrapped 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.