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Lemon Curd-Coconut Cake




Source of Recipe


Family Circle Magazine


List of Ingredients




Cake:
2 1/2 cups unsifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup cold water
1 1/2 teaspoons vanilla
4 egg whites
1 1/2 cups sugar
1/2 cup (1 stick) butter OR: margarine, at room temperature
Fluffy White Frosting:
1 cup sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
4 teaspoons powdered egg whites (see Buyers Guide, page 114)
1/2 cup cold water
1 1/2 teaspoons vanilla
1/4 cup bottled lemon curd
2 cups shredded unsweetened coconut OR: shaved fresh coconut OR: canned coconut
Rose geranium leaf, for garnish (optional)



Recipe



1. Heat oven to 350°. Grease two 9-inch-round layer-cake pans; dust with flour; tap out excess flour.
2. Prepare Cake: Sift together the cake flour, baking powder and salt onto sheet of waxed paper.
3. Combine milk, water and vanilla in small bowl.
4. Beat egg whites in clean bowl with clean beaters until frothy. Gradually beat in 1/2 cup of the sugar until soft peaks form.
5. Beat butter and remaining 1 cup sugar in large bowl on medium-high speed until fluffy and light colored, 2 minutes. On low, beat in flour mixture alternately with milk mixture. Fold in beaten whites, half at a time. Divide between pans.
6. Bake in 350° oven 20 to 25 minutes, until edges start to pull away from sides. Cool cakes in pans on racks 10 minutes. Turn out onto racks to cool.
7. Prepare frosting: Combine sugar, cream of tartar, salt, egg whites and water in top of double boiler. Beat 1 minute; then beat over simmering water 6 minutes, until thick, shiny and firm peaks form. Remove from simmering water. Beat until cool. Beat in vanilla.
8. Place one cake layer on serving plate. Spread with curd. Top with second layer. Spread top and sides with frosting. Press coconut onto top and sides. Garnish with rose geranium leaf if you wish.