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Coconut Cloud Cake

Source of Recipe


Country Living magazine



List of Ingredients



• 4 cups sifted cake flour
  
• 2 Tbsp sifted cake flour
  
• 1½ Tbsp baking powder
  
• ¾ tsp salt
  
• ¾ cup unsalted butter, softened
  
• 2¼ cups granulated sugar
  
• 2¼ tsp vanilla extract
  
• 6 large egg whites
  
• 1½ cups milk
  
• Lemon Curd (recipe follows)
  
• Fluffy Meringue Frosting (recipe follows)
  
• ¾ cup sweetened flaked coconut (or 1 fresh ripe coconut)
  






Instructions



1. Make the batter:
   Preheat oven to 350° F. Using a small brush, lightly coat three 9-inch cake pans with soft butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.In a medium bowl, sift together the flour, baking powder and salt and set aside. In a large bowl, using a mixer set at high speed, beat the butter and sugar until well combined. Add the vanilla and egg whites, and continue to beat until light and fluffy -- about 2 more minutes. Reduce mixer speed to low and add half the flour mixture. Beat just until flour is completely absorbed. Add the milk and beat for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
   
   
2. Bake the cake:
   Divide the batter equally among all three cake pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted into the center of each cake layer comes out clean, 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
   
   
3. Frost the cake:
   Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Spread the layer with ¾ cup of Lemon Curd and place the second layer, trimmed side down, on top of the first. Spread another ¾ cup of Lemon Curd on the second layer and top with the last cake layer. Frost the top and sides of the cake with Fluffy Meringue Frosting and sprinkle all over with coconut. Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.
   
   Serves 12
   Makes one 9-inch, 3-layer cake.
   
   ............
   
   LEMON CURD
   
   • 4 large egg yolks
   • 3 large eggs
   • ¾ cup sugar
   • ½ cup (about 3 lemons) fresh lemon juice
   • 2 Tbsp whole milk
   • 1 Tbsp cornstarch
   • 6 Tbsp unsalted butter, cut into ½-inch pieces
   
   In a medium-size nonreactive saucepan, use a whisk to lightly beat the egg yolks and eggs. Stir in the sugar, lemon juice, milk and cornstarch. Add the butter and place saucepan over medium-low heat. Cook, using a wire whisk to stir constantly and being sure to reach all sides and corners of the pan, until the mixture thickens -- 5 to 8 minutes. Do not allow the curd to boil. The resulting curd should have the consistency of a light pudding. Cool the Lemon Curd in the saucepan for 5 minutes. Use a fine sieve to strain the cooled curd, and store refrigerated in an airtight container for up to 1 week.
   
   Yield: 2½ cups
   
   ............
   
   FLUFFY MERINGUE FROSTING
   
   • ½ cup light corn syrup
   • ½ cup granulated sugar
   • 2 large egg whites
   • 2 Tbsp water
   • 1/8 tsp salt
   • 1½ tsp vanilla extract
   
   In a double boiler over barely simmering water, combine all ingredients except vanilla extract. Using a handheld mixer set at high speed, beat until the mixture is light and fluffy -- about 6 minutes.
   
   Remove from heat and beat in vanilla. Continue to beat 1 more minute until the meringue forms stiff peaks.
   
   Makes 2 cups.