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Lemon Curd-Coconut Cake

 

36

Yield

1

cake

Prep

60

min

Cook

30

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

Cake
2 ½ cups cake flour
unsifted
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup water
cold
1 ½ teaspoons vanilla extract
4 each egg whites
*
1 ½ cups sugar
½ cup butter
or margarine, room temperature
Fluffy white frosting
1 cup sugar
teaspoon cream of tartar
*
teaspoon salt
*
4 teaspoons egg whites, powdered
*
½ cup water
cold
1 ½ teaspoons vanilla extract
¼ cup lemon curd
bottled
*
2 cups coconut, shredded, unsweetened (desiccated)
*

Directions

Heat oven to 350℉ (180℃).

Grease two 9-inch round layer-cake pans; dust with flour; tap ourt excess flour.

Prepare Cake:

Sift together the cake flour, baking powder and salt onto sheet of waxed paper.

Combine milk, water and vanilla in small bowl.

Beat egg whites in clean bowl with clean beaters until frothy.

Gradually beat in ½ cup of the sugar until soft peaks form.

Beat butter and remaining 1 cup sugar in large bowl on medium-high speed until fluffy and light colored, 2 minutes.

On low, beat in flour mixture alternately with milk mixture.

Fold in beaten whites, half at a time.

Divide between pans.

Bake at 350℉ (180℃) for 20 to 25 minutes, until edges start to pull away from sides.

Cool cakes in pans on racks 10 minutes.

Turn out onto rack to cool Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and water in top of double boiler. Beat 1 minute; then beat over simmering water 6 minutes, until thick, shiny and firm peaks form. Remove from simmering water. Beat until cool. Beat in vanilla. Place one cake layer on serving plate. Spread with curd. Top with second layer. Spread top and sides with frosting. Press coconut onto top and sides.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 112927% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 567mg 24%
Total Carbohydrate 66g 66%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 16% Vitamin C 1%
Calcium 15% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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