The crumbs at the top and the smooth and spongy flavor inside the Cake are all I want at my tea party. The Rich’s coconut cake has raised the bar for all the rest of the dessert recipes as nothing can compete with its deliciousness.
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The silky coconut cream inside and then the layers of lemon curd beautify your Cake to no extent. Even if you want to skip the dessert because of your diet, you surely cannot refuse this one as it looks so tempting and attractive.
INGREDIENTS
For White Cake
- 2 cups granulated sugar
- One tablespoon of baking powder
- 3 cups sifted flour
- 1 cup vegetable shortening
- 1/2 tablespoon vanilla extract
- 3/4 cup milk
- 1/2 tablespoon lemon extract
- 1 cup coconut meat grated for Frosting
For Lemon Curd
- One tablespoon cornstarch
- 3/4 cup fresh lemon juice
- 1 cup granulated sugar
- 1 cup unsalted butter
- Four tablespoons of freshly grated lemon
- Six lightly beaten egg yolks
- 1/2 tablespoon salt
For Frosting
- Two large-sized eggs
- 1 1/2 cups granulated sugar
- 1/2 cup water
- One tablespoon of light corn syrup
- 1/2 tablespoon salt
- One tablespoon vanilla
- 1 1/2 cup shredded coconut
Method to make delicious Rich’s Coconut Cake
- Bring the cake pans and prepare using oil and flour. The oven is getting preheated at 350 degrees at this point.
- Make a foamy mixture by beating the cream shortening and sugar with it.
- Mix the baking powder with flour in a bowl and pour the moist shortening mixture into it.
- Add the flour to the end. Pour some vanilla and lemon, and then make layers of egg white mixture.
- Transfer the mixture to the prepared pans.
- To make the sponge golden brown, bake it for 25 minutes. Let cool.
- As your Cake is cooked, ultimately bring the coconut milk and brush it over it.
For making Lemon Curd
- Stir the cornstarch in the lemon juice. After melting sugar and butter in a saucepan, transfer the egg yolk mixture to the pan. Add lemon peel. Sprinkle salt and add the lemon juice mixture.
- It would be best if you had a thickened mixture, so cook until attained. Let cool after removing from heat.
To make the Frosting
- Use a double boiler to add sugar, egg whites, water, and salt. Beat them well, and then add vanilla after turning off the heat.
Assembling the Cake
- Take a layer of the Cake, cover with the prepared lemon curd, and then repeat the process with all the layers.
- Now dress the top layer with prepareFrostingng and sprinkle the shredded coconut over it.
FAQs?
How long does the coconut cake last?
It lasts 4-5 days in the refrigerator, but you can also freeze it in air-tight containers for up to 4 months.
What is the substitute for the cream shortening?
You can use coconut milk instead of cream shortening if it is unavailable or in case you don’t like it.
Rich's Coconut Cake Recipe
Servings: 4
Ingredients
For White Cake
- 2 cups granulated sugar
- One tablespoon of baking powder
- 3 cups sifted flour
- 1 cup vegetable shortening
- 1/2 tablespoon vanilla extract
- 3/4 cup milk
- 1/2 tablespoon lemon extract
- 1 cup coconut meat grated foFrostingng
For Lemon Curd
- One tablespoon cornstarch
- 3/4 cup fresh lemon juice
- 1 cup granulated sugar
- 1 cup unsalted butter
- Four tablespoons of freshly grated lemon
- Six lightly beaten egg yolks
- 1/2 tablespoon salt
For Frosting
- Two large-sized eggs
- 1 1/2 cups granulated sugar
- 1/2 cup water
- One tablespoon of light corn syrup
- 1/2 tablespoon salt
- One tablespoon vanilla
- 1 1/2 cup shredded coconut
Instructions
- Bring the cake pans and prepare using oil and flour. The oven is getting preheated at 350 degrees at this point.
- Make a foamy mixture by beating the cream shortening and sugar with it.
- Mix the baking powder with flour in a bowl and pour the moist shortening mixture into it.
- Add the flour to the end. Pour some vanilla and lemon, and then make layers of egg white mixture.
- Transfer the mixture to the prepared pans.
- To make the sponge golden brown, bake it for 25 minutes. Let cool.
- As your Cake is cooked, ultimately bring the coconut milk and brush it over it.
For making Lemon Curd
- Stir the cornstarch in the lemon juice. After melting sugar and butter in a saucepan, transfer the egg yolk mixture to the pan. Add lemon peel. Sprinkle salt and add the lemon juice mixture.
- It would be best if you had a thickened mixture, so cook until attained. Let cool after removing from heat.
To make the Frosting
- Use a double boiler to add sugar, egg whites, water, and salt. Beat them well, and then add vanilla after turning off the heat.
Assembling the Cake
- Take a layer of the Cake, cover with the prepared lemon curd, and then repeat the process with all the layers.
- Now dress the top layer with prepareFrostingng and sprinkle the shredded coconut over it.
