Coconut Layer Cake Recipe

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Ingredients:

Serving

3/4 cup (11/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups ( spooned and leveled) all-purpose flour, plus more for pans
1 tbsp baking powder
1 tsp salt
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks ( reserve whites for frosting)
1 tsp vanilla extract
1 cup whole milk
seven-minute frosting (below )
1/4 cup lemon curd and 1 1/4 cups sweetened shredded coconut , for assembling
seven-minute frosting
3 large egg whites
2 tsp light corn syrup
1/2 tsp cream of tartar
1/3 cup cold water
1 1/2 cups sugar

Directions:

Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in three additions, alternately with milk in two, beginning and ending with flour.Mix until just combined.
Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup Seven-Minute Frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.
Seven-Minute Frosting
In a medium saucepan, bring 2 inches of water to a simmer.
In a large heatproof mixing bowl, combine reserved egg whites, light corn syrup, cream of tartar, water, and sugar.
Place bowl over simmering water (it should not touch water); with a handheld mixer, beat on high speed until stiff peaks form, about 7 minutes.
Remove bowl from heat; beat 3 to 5 minutes more to cool. Use immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	296.65 Kcal (1242 kJ)
Calories from fat	88.48 Kcal
		% Daily Value*
Total Fat	9.83g	15%
Cholesterol	69.89mg	23%
Sodium	347.2mg	14%
Potassium	319.08mg	7%
Total Carbs	49.85g	17%
Sugars	47.43g	190%
Dietary Fiber	0.24g	1%
Protein	4.08g	8%
Vitamin C	3.5mg	6%
Vitamin A	0.1mg	4%
Iron	0.5mg	3%
Calcium	132.7mg	13%

Amount Per 100 g
Calories	223.61 Kcal (936 kJ)
Calories from fat	66.69 Kcal
		% Daily Value*
Total Fat	7.41g	15%
Cholesterol	52.68mg	23%
Sodium	261.71mg	14%
Potassium	240.51mg	7%
Total Carbs	37.58g	17%
Sugars	35.75g	190%
Dietary Fiber	0.18g	1%
Protein	3.07g	8%
Vitamin C	2.6mg	6%
Vitamin A	0.1mg	4%
Iron	0.4mg	3%
Calcium	100mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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