Lemon Coconut Cake - Don't Lose This





*ingredients:


+for cake
°1 c soft butter
°2 c sugar
°4 eggs, separated
°3 cup flour
°1 tsp baking powder
°1 c milk
°1 tsp vanilla
°lemon Fill (see below)
+ Cream-Cheese Frost
 ° cups shredded sweetened coconut
+lemon filling
°1 cup sugar
°1/4 cup starch
°4 egg yolks, lightly beaten
°2 teaspoons grated lemon peel
°1/3 cup fresh lemon juice
°2 tablespoons butter
+cream cheese frosting
°1/2 cup soft butter
°1 package (8 ounces) soft cream cheese
°1 package (16 ounces) powdered sugar
°1 teaspoon vanilla
°roasted coconut
°shredded or grated coconut


* instructions:


for cake
Beat butter on speed with an electric mixer to fluffy. Gradually add sugar, and beat well. Adding egg yolks, 1 at  time, and beat to blended after every addition.
Combine flour and baking powder. Add to the butter mixture alternately with the milk, at the beginning and at the end with the flour mixture. Beat on low speed until blended after each addition. Add the vanilla.
Beating egg whites on high speed with an electric blender to stiff peaks form. Add a third of the egg whites to the mixture. Gently add the remaining whisked egg whites until blended. Pour mixture into 3 greased 9-inch round cake pans and floured.
Bake at 350 degrees for 18 to 20 minutes or until a wooden stick inserted in the center comes out clean. Cold in pans on wire rack about 11 min; Remove to pans, and cool totally on wire rack
Spread the lemon filling between the layers. Spread the cream cheese on the surface and sides of the cake. Sprinkle toasted coconut and put lemon on top. Decorate it as desired.
lemon filling
Remove the peel from 3 lemons, taking care to avoid the white pulp.
Place the zest in a food processor fitted with a steel blade. Add the sugar and beat until the crust is very soft in the sugar. Melt the butter and whisk into the sugar and lemon mixture. Add eggs 1 at a time, then add lemon juice, salt, and cornstarch. Mix until combined. Pour mixture into a 2-liter saucepan and cook over low heat until firm (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees Fahrenheit, or just below the boil. Remove from heat and cool or cool down.
cream cheese frosting
Beat butter and cream cheese on medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating on low speed until blended; Add the vanilla.
roasted coconut
Preheat the oven to 350 degrees Fahrenheit.
Spread the coconut in a single layer on a baking tray. (cover with butter paper)
Put the coconut in the oven. Check in after about two minutes. Keep checking every minute until the coconut is the desired color. We like our toast on the edges, but still white in the middle.
Take it out of the oven. Let it cool down.

Enjoy !