COCONUT CAKE.

My hubby loves coconut, so I made this cake for him. And if you love coconut too then you will love it too. This recipe is given to me by a sweet friend Amna Khan.Thanks a lot dear Amna. You are great. The sponge is perfect and the lemon curd gives it the perfect sweetness which is neither overpowering nor less.Just accurate! The 7mins frosting is delicious and the fresh coconut gives it the amazing coconuty taste.

RECIPE

Ingredients:

• 6 large eggs (separated when they are cold then bring to room temperature)
• 2+1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter (room temperature)
• 1+3/4 cups caster sugar 
• 1+3/4 cups (420 ml) butter milk (room temp,I used homemade one)
• 1 tsp vanilla essence or extract
• 1/2 tsp cream of tartar

METHOD

1. Preheat your oven to 177 Ć.
2. Grease and line with baking paper two 9" round cake pans.
3. Sift together flour,baking powder,baking soda and salt.
4. Beat butter until smooth, gradually add in 1+1/2 cup sugar ( use 1+1/4 cups sugar if you don't want it too much sweet) beat until light and fluffy about 4-5 minutes.
5. Add the egg yolks one at a time,beating well after each addition.Scrape down the sides of the bowl.
6. Add vanilla and beat until combined.
7. With the electric beater on low speed,alternately add the flour mixture and butter milk,in 3 additions,beginning and ending with the flour.
8. In a clean bowl with clean and dry whisk (electirc beater) beat egg whites with cream of tartar and 1/4 sugar until stiff peaks.
9. Gently fold in yolk mixture (DO NOT OVER FOLD).
10. Divide the batter into 2 pans,bake for 35-40 minutes or until a tooth pick inserted in the center comes out clean.
11. Cool completely.

LEMON CURD

Ingredients:

• Eggs: 3
• Sugar: 3/4 cup (150 g)
• Lemon Juice: 1/3 cup (80 ml)
• Butter: 4 tbsp (56 g)
• Lemon Zest: 1 tbsp

Method:

1. In a heat proof bowl place eggs and whisk using hand whisk.
2. Add sugar and lemon juice, whisk again.
3. Place this bowl over a double boiler and whisk constantly for about 10 minutes or until thick.
4. Now remove it from double boiler and add butter and lemon zest, mix with rubber spatula, cover with plastic wrap and leave on room temp to cool.
5. Use.
6.  You can store it for 7-10 days in refrigerator.

7 Minute Frosting

Ingredients:

• 2 large egg whites (60 g)
• 1+1/2 cups granulated (normal) sugar (use 1 cup if you don't like too much sweet)
• 1/4 cup cold water
• 1 tbsp light corn syrup (or use honey)
• 1 tsp vanilla essence or extract

Method:

1. In a heat proof bowl over a double boiler place egg whites,water,light corn syrup and sugar.
2. Beat with electric beater for 3-4 minutes on low speed.
3. Increase the speed to high and continue beating for another 3-4 minutes or until the icing is shiny and satiny with soft peak.
4. Remove from heat add the vanilla and beat on high speed for another 1-2 minutes or until the frosting is thick. 
5. Use.

FOR TOPPING

• 2 medium sized fresh grated coconuts OR you can use dry shredded coconut/desiccated coconut.

Assembling

1. Using a serrated knife, cut each cake layer in half, horizontally.
2. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd.
3. Sprinkle with about 2 tablespoons of coconut. 
4. Continue with the next layers, stacking and filling with the lemon curd and coconut.
5. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut.
6. Cover and refrigerate the cake.
7. Serve.

Enjoy!

Fareeha Furhan.