The cake is fluffy, and soft, flavored with a hint of coconut, and the frosting is marshmallow covered in coconut flakes. I filled it with store-bought lemon curd. So good. Anyway, I made this awesome cake for my mom’s birthday. She requested coconut cake and lemon filling, so I just did what she said, but it turned out great! Sorry I don’t have a picture of the inside, but it seems a little weird to give someone a birthday cake with a piece cut out of it 🙂
Ingredients: Cake (from here) Makes two 8 inch cakes
5 large egg whites, room temperature
3/4 cup whole milk, room temperature
1 teaspoon vanilla extract
1 and 1/4 teaspoon coconut extract
2 and 1/2 cups cake flour, pre-sifted
1 and 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cubed
1/3 cup lemon curd
Frosting (from here)
1 cup granulated sugar
3 tablespoons water
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)
1/8 of salt
Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.
In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Divide the batter in two, spreading it evenly with a small offset palette knife.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.
In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes.