My parents celebrated 39 years of marriage this past Saturday, June 20th, and to help them start their 40th year, I made a Lemon-Coconut Layer Cake.The start of many good cakes has nothing to do with the batter, and everything to do with preparing the pans. For this cake, I buttered my three cake pans, then placed a circle of parchment paper in each and buttered that parchment:
After the parchment paper was well-buttered, I lightly floured the pans and set them aside until my batter was ready.
After the parchment paper was well-buttered, I lightly floured the pans and set them aside until my batter was ready.The cake layers were just plain vanilla, made by creaming the butter and sugar, adding eggs, and then alternately adding flour and milk:
In between the cake layers I spread homemade lemon curd and sprinkled a bit of sweet flaked coconut:
Then, on to the frosting. I used a seven minute frosting, which is a sweet, light meringue. The frosting gets its name from the process of making it - you combine your ingredients (egg white, sugar, corn syrup and here, a bit of lemon juice and zest) and beat it while cooking over a double boiler for about seven minutes:
In between the cake layers I spread homemade lemon curd and sprinkled a bit of sweet flaked coconut:
Then, on to the frosting. I used a seven minute frosting, which is a sweet, light meringue. The frosting gets its name from the process of making it - you combine your ingredients (egg white, sugar, corn syrup and here, a bit of lemon juice and zest) and beat it while cooking over a double boiler for about seven minutes:
Once the frosting was cooled, I spread a thick layer over the cake layers:
I also added a bit more flaked coconut to the sides of the cake for a garnish. Yum!
I also added a bit more flaked coconut to the sides of the cake for a garnish. Yum!
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