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Clinton Street Baking Company's Coconut Lemon Curd Cake

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Recipe Courtesy Clinton Street Baking Company
skill level
Moderate
time
60-120min
servings
Over 8
cost
$
Contributed by : Good Morning America/Clinton Street Baking Company
This cake always reminds us of a giant snowflake, which is why we haul it out during the winter, when people are up for a thick, delicious dessert.
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things you'll need.
ingredients
  • Lemon Curd½ cup freshly squeezed lemon juice½ cup plus 2 tablespoons sugar1 stick (8 tablespoons)unsalted butter2 large eggsCake2½ cups cake fl our(measure
  • then sift)1¼ cups sugar1 tablespoon plus 1 teaspoonbaking powder¾ teaspoon salt1½ sticks (12 tablespoons)unsalted butter
  • softened1 tablespoon canola oil1 cup whole milk1½ teaspoons vanilla extract5 large egg whitesFrosting8 ounces cream cheese(not whipped)½ stick (4 tablespoons)unsalted butter
  • softened4 cups confectioners' sugar½ cup whole milk16 ounces sweetened coconut flakes
kitchenware
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  • handmixerpng
  • icingspatulapng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingbowlpng
  • pastrybagpng
  • strainerpng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    instructions Make the Lemon Curd
  • step 2
    ingredients 1/2 cup freshly squeezed lemon juice
    1/2 cup plus 2 tablespoons sugar
    1 stick (8 tablespoons) unsalted butter
    instructions Boil the lemon juice, sugar, and butter in a medium saucepan.
  • step 3
    ingredients 2 large eggs
    instructions Whisk the eggs together in a large bowl.
  • step 4
    instructions Pour cup of the lemon mixture into the eggs and whisk together.
  • step 5
    instructions Add the egg mixture back into the pan with the remaining lemon mixture.
  • step 6
    instructions Cook on low heat, stirring, until thick, and then strain (use the finest strainer that you can find).
  • step 7
    instructions Cover and cool in the refrigerator until ready to assemble the cake.
  • step 8
    instructions Make the Cake
  • step 9
    instructions Preheat the oven to 350°F.
  • step 10
    instructions Lightly grease and flour an 8-inch round cake pan.
  • step 11
    ingredients 2 1/2 cups cake flour (measure, then sift)
    1 1/4 cups sugar
    1 tablespoon plus 1 teaspoon baking powder
    3/4 teaspoon salt
    instructions Mix together the flour, sugar, baking powder, and salt.
  • step 12
    ingredients 1 1/2 sticks (12 tablespoons) unsalted butter, softened
    1 tablespoon canola oil
    instructions Add the butter and oil and mix until small pea-sized balls form.
  • step 13
    ingredients 1 cup whole milk
    1 1/2 teaspoons vanilla extract
    instructions Add the milk and vanilla and mix until smooth.
  • step 14
    ingredients 5 large egg whites
    instructions In a separate bowl, whip the egg whites until medium peaks form (this will take 4 to 5 minutes by hand, 1 to 2 minutes if you are using an electric mixer with a whip attachment).
  • step 15
    instructions Fold the whipped whites into the batter (you should not be able to see any whites, and the batter should look light and fluffy).
  • step 16
    instructions Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
  • step 17
    instructions Let the cake cool, then unmold.
  • step 18
    instructions Make the Frosting
  • step 19
    ingredients 8 ounces cream cheese (not whipped)
    1/2 stick (4 tablespoons) unsalted butter, softened
    instructions In the bowl of an electric mixer, cream butter and cream cheese till soft.
  • step 20
    ingredients 4 cups confectioners' sugar
    instructions Add the confectioners' sugar, blending in 1 cup at a time.
  • step 21
    ingredients 1/2 cup whole milk
    instructions Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.
  • step 22
    instructions Assemble the Cake
  • step 23
    instructions Slice into 3 layers with a long serrated knife.
  • step 24
    instructions Reserve the bottom layer.
  • step 25
    instructions Place another layer on a serving plate.
  • step 26
    instructions Using a pastry bag, pipe circles of lemon curd on the top using half the curd.
  • step 27
    instructions Place a second cake layer on top of the first and repeat with the remaining lemon curd.
  • step 28
    instructions Top with the reserved bottom layer.
  • step 29
    instructions Refrigerate for 10 minutes to allow the cake to set.
  • step 30
    instructions Ice the outside of the cake with the frosting.
  • step 31
    ingredients 16 ounces sweetened coconut flakes
    instructions Gently apply coconut to the top and sides of the cake.
  • step 32
    instructions The frosting will act as a glue to hold the coconut. 
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