Hope everyone had a great mother’s day weekend spending time with loved ones! The night before mother’s day, I started my cake challenge making the lime curd filling. The recipe was a bit time consuming for cake filling, but later I came to appreciate the effort.
Last minute I had a great idea to make one six inch four layer cake and one nine inch four layer cake. Once I found myself icing at 6am the next morning, realization hit – baking requires a lot of planning and not so much spontaneity. The coconut cake recipe turned out delicious! Tried to hold back over mixing the batter, especially the last step when the egg white are folded in the batter. Dairy Substitutes for the buttermilk and butter did not cause any harm to the overall results.
My family loved the cake, not so much the icing. Every time buttercream icing was spread across the cake, crumbs followed and spread everywhere. Trying the “crumb” layer first did not help my first six inch cake. I will have many questions for this week’s class.
The nine inch cake had a slip mishap rushing to finish before my family came over. When I flipped the first layer over, the bottom of the cake was stuck to the pan and ripped my first cake in two. The cake went from four to three layers. I quickly leveled off the broken piece and salvaged it as the bottom layer. Redeeming my self, I managed to pop out the second cake – then forgot to level off the second layer. The icing covered up for lack of evenness.
My family loved the filling and the moist cake. Need more practice on my icing. Definitely have a long way to go on this cake journey! Loved every second of making my
4 3 layer coconut cakes!
Fresh Lime Curd
1 cup sugar
1/4 cup butter
3/4 cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten
- Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco López)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon coconut extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
- Wilton Flavors may be used in any combination to suit your taste.
- In case of egg allergies, meringue powder may be eliminated.
- Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.