On a recent Baking Day segment, Living Today had the wonderful Chef Neil Kleinberg, co-owner of Clinton St. Baking Company, on air. The chef brought along the most amazing Coconut Cake we've ever seen.
Neil also offered these tips for baking the perfect coconut cake: Make sure the butter is room temperature before you begin to make the cake, use the lemon curd to separate the cake layers with a generous layer of filling, and when putting the coconut on the icing -- hold the cake in your hand and lightly press the coconut into the cake with the other. Do all this with a large sheet pan below to pick up the stray flakes of coconut. This will be the final result:
The recipe is posted after the jump, enjoy! Thanks to Neil Kleinberg for this wonderful recipe!
Coconut Lemon Curd Cake
Recipe by Neil Kleinberg
Makes one two-layer, 8" cake
Lemon curd ingredients:
1/2 cup lemon juice (fresh)
1/2 cup plus 2 Tablespoons sugar
1 stick unsalted butter
2 large eggs
To make the lemon curd:
1. Boil the lemon juice, sugar, and butter in a medium sauce pan
2. Whisk the eggs together in a large bowl
3. Pour 1/2 a cup of the lemon mixture into the eggs and whisk together. Add the egg mixture back into the pan with the lemon juice
4. Cover and cool in the refrigerator until ready to assemble cake.
2 1/2 cups cake flour, (measure, then sift)
1 1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter (room temp)
1 tablespoon canola oil
1 cup milk
1 1/2 teaspoons vanilla
5 large egg whites
16 ounces sweetened coconut flakes
Make the Cake:
1. Preheat oven to 350 degrees. Lightly grease and flour an 8-inch round cake pan.
2. Mix together the flour, sugar, baking powder, and salt. Add the butter and oil and mix until small pea sized balls form. Add the milk and vanilla and mix until smooth
3. In a separate bowl, whip the egg whites until medium peaks form (this will take 4-5 minutes by hand; 1 to 2 minutes if you are using an electric mixer with a whip attachment).
4. Fold the whipped whites into the batter (you should not be able to see any whites and the batter should look light and fluffy).
5. Pour the batter into a prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
6. Let the cake cool, then unmold.
8 ounces cream cheese (not whipped)
Half a stick unsalted butter
4 cups confectioners sugar
1/2 cup milk
Make the Frosting
1. In the bowl of an electric mixer, cream butter and cream cheese until soft. Add the confectioners sugar, blending in 1 cup at a time. Add the milk slowly, as needed, and mix until the frosting is smooth and creamy.
Assemble the cake
1. Slice the cake into three layers with a long serrated knife.
2. Reserve the bottom layer. Place another layer on a serving plate. Using a pastry bag, pipe circles of lemon curd on the top using half the curd. Place second cake layer on top of first and repeat with remaining lemon curd. Top with the reserved bottom layer.
3. Refrigerate for 10 minutes to allow the cake to setup
4. Ice the outside of the cake with the frosting.
5. Gently apply coconut to the top and sides of the cake. The frosting will act as a glue to hold the coconut. Cut and serve