Lemon Coconut Layer Cake

mount up some zing to your growth cake for a authentic true proceed stopper!

The ingredient of Lemon Coconut Layer Cake

• melted butter to grease
• 250g butter softened
• 430g 2 cups caster sugar
• 2 tsp coconut essence
• 6 eggs
• 85g 1 cup desiccated coconut
• 150g 1 cup plain flour
• 75g 1 2 cup self raising flour
• 180g 2 3 cup natural yoghurt
• 80ml 1 3 cup fresh lemon juice
• 1 tsp finely grated lemon rind
• 1 tsp cornflour
• 60g butter chopped
• 155g 3 4 cup caster sugar
• 3 eggs lightly whisked
• 1 orange
• 1 pink grapefruit
• 1 lemon
• 100g 1 2 cup caster sugar
• 80ml 1 3 cup water
• 450g 3 cups firm icing sugar
• 20g butter softened
• 11 2 tbsp milk

The Instruction of lemon coconut layer cake

• preheat oven to 160u00b0c brush a round 22cm base measurement cake pan with melted butter to grease line the base and side in the same way as non stick baking paper
• use an electric beater to emphasis together butter sugar and coconut essence in a bowl until bland and creamy grow eggs 1 at a time beating competently after each addition until combined raise a fuss in coconut flours and yoghurt until combined spoon join up into pan bake in oven for 11 2 hours or until a skewer inserted into the centre comes out clean separate from oven and position onto a wire rack to cool completely
• meanwhile to make the lemon curd intensify lemon juice rind and cornflour in a saucepan build up butter sugar and egg and place more than low heat cook stirring for 5 minutes or until mix thickens strain through a fine sieve into a heatproof bowl set aside for 5 minutes to cool cover similar to plastic wrap and place in the fridge for 2 hours to chill
• meanwhile to make the candied citrus rind use a zester to cut off surgically remove rind from the orange grapefruit and lemon alternatively use a vegetable peeler to separate skin use a aggressive knife to sever white pith and cut rind into very thin strips line a baking tray subsequent to non stick baking paper swell rind sugar and water in a saucepan greater than low heat and cook stirring until sugar dissolves layer heat to medium and bring to the boil gently boil brushing alongside side of pan gone a pastry brush dipped in water for 5 minutes or until rind is translucent separate from heat use a fork to remove rind and go forward in a single increase beyond tray set aside for 5 minutes to set
• to make glace icing swell icing sugar and butter in a heatproof bowl gradually accumulate the milk stirring in the manner of a wooden spoon until a unmovable cement forms place bowl higher than a saucepan half filled behind simmering water disconcert whisk greater than low heat for 5 minutes or until icing is runny
• to decorate
• use a large serrated knife to cut cake into 3 even layers
• place bottom growth in this area a cake stand or plate and fee following half the lemon curd repeat once second growth of cake and steadfast lemon curd pinnacle similar to long lasting cake
• pour glace icing higher than cake allowing it to drizzle exceeding the side set aside for 10 minutes to set
• sprinkle candied citrus rind more than the height of the cake to decorate

Nutritions of Lemon Coconut Layer Cake

calories: 592 242 calories
calories: 24 grams fat
calories: 15 grams saturated fat
calories: 85 grams carbohydrates
calories: 75 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 215 72 milligrams sodium
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calories: nutritioninformation