Monday, April 27, 2009
Coconut Cake filled with Lime Curd
With the heat wave we're having in this neck of the woods, I wanted to make something summery to bring into work for my final course 1 Wilton cake. I went with a coconut cake filled with lime curd and it was fantastic! It's a perfect cake for the weather we're having and will remind you of sun and the tropics! One word of caution though...don't use too much curd! I didn't think I did, but clearly I did. Even though I made a border of frosting around the bottom layer, the curd oozed out the sides and I ended up having to remove the top layer and scoop a lot of the curd out. It was just a messy situation! But all in all this is another fantastic Good Things Catered recipe and the flavors work out great together!!!
Source: Good Things Catered
2 c. all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 c. unsalted butter, softened at room temp
1 1/2 c. granulated sugar
3/4 c. sweetened flaked coconut
1 tsp vanilla extract
1/2 tsp coconut extract
5 egg whites, at room temperature
1 c. coconut milk, at room temperature
-Preheat oven to 350 degrees and prepare two 9 inch pans (or three 8 inch pans for thinner layers for a three layer cake), covering pans with heavy foil or using bake even strips.
-In medium bowl, sift in flour, baking powder, and salt and whisk to combine; set aside.
-In bowl of stand mixer fitted with paddle attachment, combine butter and sugar and beat until lightened in color and fluffy, about 3 minutes.
-Add eggs, one at a time, beating to combine thoroughly between additions.
-Add extracts and coconut milk and beat to combine well.
-Add flaked coconut and beat to combine well.
-Turn mixer to low speed and slowly add flour mixture, beating until just combined.
-Divide batter evenly between two cake pans and tap to release air bubbles.
-Place pans into oven and let bake until toothpick inserted into center comes out clean, about 30 minutes.
-When done baking, remove pans from oven and let cool in pans for 20 minutes.
-Invert cakes onto wire rack and let cool completely.
Adapted from Joy of Baking
3 large eggs
1/3 cup lime juice (juice of aprox. 4 limes)
1 tbsp lime zest
3/4 cup sugar
4 tbsp. unsalted butter, diced and at room temperature
Whisk together eggs, lime juice and sugar in a bowl over a double boiler. Cook, stirring constantly, until the mixture becomes thick and is the consistency of sour cream (160 degrees F), about 10 minutes. If desired, add 1 drop of green food coloring so people know it's lime and not lemon! Remove from heat and pour through a fine meshed strainer into a medium bowl. Immediately whisk in butter until all of it is melted and incorporated into the sauce. Add zest and let cool. Serve immediately or pour into an air-tight container. If you decide to store the curd, make sure to put plastic wrap directly on the curd itself to prevent a skin from forming. Then cover with the lid of the container and refrigerate for up to a week. Makes 1 1/2 cups.