My mother in law’s birthday was last week and of course I volunteered to bring the birthday cake to our dinner party. I love making cakes but it doesn’t make a lot of sense to make a whole cake for just Brandon and me.
I wanted to make a summery flavored cake. We have coconut and key lime lovers in the family so I decided that a coconut cake with a lime curd filling would be just the thing.
I used a Paula Deen recipe for the cake and frosting and adapted a lemon curd recipe from my blog for the lime filling. I must say that I was especially impressed by the Seven Minute Frosting for this cake. I had never made this type of frosting before and it was a nice change to my usual buttercream or cream cheese frosting. Brandon and I both thought it was reminiscent to marshmallow fluff, in a good way!
I was pleased with the way this cake turned out and it got good reviews at the party. I think my mother in law was also thrilled to be the guest of honor instead of the party planner.
Coconut Cake with Lime Curd Filling
(Recipe sources: cake and frosting – Paula Deen, lime curd filling – adapted from this lemon curd on my blog)
Ingredients:
FOR THE CAKE
2 sticks unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups self rising flour, sifted
1 cup coconut milk, stirred (not lite)
1 teaspoon vanilla
FOR THE LIME CURD
2 large eggs
1/2 cup sugar
3 tablespoons fresh lime juice (juice of about 2 limes)
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons grated lime peel
FOR THE FROSTING
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons vanilla
2 cups sweetened shredded coconut
Directions:
FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour 3 (8-inch) cake pans. (I used the butter wrappers from the cake to grease the pans)
In the bowl of a stand mixer, cream butter on medium speed until fluffy. Add sugar and continue to cream for 6 to 8 minutes, until mixture is fluffy and lightened in color. Add eggs one at a time and beat well after each addition. Add flour and coconut milk alternately, beginning and ending with flour. Add vanilla and beat until just mixed.
Divide batter equally among prepared pans (about 2 cups per pan). Level batter in each pan by holding pan a few inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and create a more level cake.
Bake for 25 to 30 minutes or until done. Start checking cakes at around 22 minutes. Cool in pans for 5 to 10 minutes before inverting cakes onto cooling racks to cool completely.
FOR THE LIME CURD
Whisk eggs, sugar and lime juice in heavy small saucepan. Add butter and lime peel. Stir over medium-low heat until curd thickens to pudding consistency, about 8 minutes. DO NOT LET MIXTURE BOIL – it will curdle (trust me, I had to throw a batch out!) Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
FOR THE FROSTING
Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Using a hand held mixer, beat mixture for about a minute on high speed. Place pan over boiling water and make sure that the boiling water does not touch the bottom of the top pan. Beat constantly on high speed with for 7 minutes. Beat in vanilla at the end and combine well.
TO ASSEMBLE THE CAKE
Place the bottom layer on a plate or cake stand. Spread top with half of the lime curd, leaving about a 1/2 inch border around the edges. Place second layer on top of the first and spread the remaining lime curd over the top. Place third layer on top of second and frost top and sides with frosting. Press coconut into the top and sides of frosting.
bakin' and eggs 