To take a bright turn on a dull day, and to add a little amount of happiness and sweetness to your liking, you must make a cake frosted with coconut and lemon and dusted. The yellow filling in the form of lemon curd gives your cake a pretty yellowish vibe which is a treat to the eyes.
The jam-like frosting is heaven in itself. In the case of cake baking, you must not rely on the appearance of the cake. Always check the cake by inserting the toothpick to check if it is done from the inside or not. Just go and cheer for this Lemon Coconut one.
INGREDIENTS
- 1/3 cup water
- 1 (10-oz) jar lemon curd
- Zest of one finely grated lemon
- 1 1/2 cups sweetened flaked coconut
- 1/8 tablespoon salt
- 1/4 tablespoon cream of tarter
- 2 egg whites
- 1 1/2 cup sugar
- Butter for greasing the pans
- 1 (15 oz) box yellow cake mix
Directions to make Lemon Coconut Cake Paula Deen
- Bring two round cake pans and first butter them. Then dust some flour on them.
- According to the directions written on the package, bake the sponge of the cake and then air cool it for 10-15 minutes. For y our ease, out them on the wire rack.
- Use a double boiler and put a heatproof bowl over it. Put some sugar and combine the egg whites with this sugar in the bowl. Pour the cream of tarter into it. Add a little quantity of water.
- Beat the mixture while in the boiler. Remove from the heat and use instantly.
- Take a saucepan and after heating the curd in it at low heat, mix the lemon zest in this heated curd. Bring the baked cake and cut it in half horizontally. Dress each layer of the cake in the curd and zest mixture and coconut.
- Repeat the process for all the cake layers. Cover the top of the cake and its sides with the dressing and make an even layer.
- Pack the frosted cake in the air-tight container and refrigerate.
- Slice before serving and also shower some sprinkles and coconut at the top.
FAQs?
Can we add the coconut to the cake sponge?
Yes while making the batter for the cake sponge you can add the grated coconut to the batter and it will give a completely coconut-based cake. If you are a coconut lover you are going to love it.
Can we use simple curd instead of lemon curd?
Yes, you can surely use the simple curd instead of the lemon curd. The lemon curd is added because we are making the lemon coconut cake. That is why lemon curd is necessary for this recipe.
Lemon Coconut Cake Paula Deen
Ingredients
- 1/3 cup water
- 1 10-oz jar lemon curd
- Zest of one finely grated lemon
- 1 1/2 cups sweetened flaked coconut
- 1/8 tablespoon salt
- 1/4 tablespoon cream of tarter
- 2 egg whites
- 1 1/2 cup sugar
- Butter for greasing the pans
- 1 15 oz box yellow cake mix
Instructions
- Bring two round cake pans and first butter them. Then dust some flour on them.
- According to the directions written on the package, bake the sponge of the cake and then air cool it for 10-15 minutes. For y our ease, out them on the wire rack.
- Use a double boiler and put a heatproof bowl over it. Put some sugar and combine the egg whites with this sugar in the bowl. Pour the cream of tarter into it. Add a little quantity of water.
- Beat the mixture while in the boiler. Remove from the heat and use instantly.
- Take a saucepan and after heating the curd in it at low heat, mix the lemon zest in this heated curd. Bring the baked cake and cut it in half horizontally. Dress each layer of the cake in the curd and zest mixture and coconut.
- Repeat the process for all the cake layers. Cover the top of the cake and its sides with the dressing and make an even layer.
- Pack the frosted cake in the air-tight container and refrigerate.
- Slice before serving and also shower some sprinkles and coconut at the top.
