Lemon Coconut Layer Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 pinch salt
• 8 eggs
• 1 3/4 cups granulated sugar
• 1 tablespoon grated orange rind
• 2 lemons, rind of, grated
• 1 lemon, juice of
• 1/2 cup shredded coconut
• 2 tablespoons cornstarch
• 6 tablespoons butter
• 1/2 cup unsalted butter, room temp
• 1 cup confectioners' sugar
• 1 grated lemon, rind of
• 6 -8 tablespoons fresh lemon juice
• 1 (14 ounce) package shredded coconut

Recipe

• 1 preheat oven to 350°f line three 8 inch round cake pans with waxed paper and grease them. in a bowl, sift together the flour and salt, set aside.
• 2 place 6 of the eggs in a large heatproof bowl set over hot water. with an electric mixer. beat until frothy.gradually beat in 3/4 cup sugar until mixture doubles in volume and is thick enough to leave a ribbon trail when beaters are lifted, usually about 10 minutes.
• 3 remove the bowl from the hot water. fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice, until blended. fold in coconut.
• 4 sift the flour mixture in three bathches, folding in thoroughly after each addition.
• 5 divide the mixture between the prepared pans.
• 6 bake until cakes pull away from sides of pans, 25-30 minutes, then unmold and transfer to cooling rack.
• 7 in a bowl, blend the cornstarch with a little cold water to dissolve. whisk in the reamining eggs until just blended. set aside.
• 8 in a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup of water.
• 9 over medium heat , bring the mixture to a boil. whisk in the eggs and cornstarch, and return to a boil. whisk constantly until thick, about 5 minutes. remove from the heat. cover with waxed paper to prevent a skin from forming and set aside.
• 10 for the frosting, cream the butter and confectioner sugar until smoth. stir in the lemon rind and enough lemon juice to obtain a thick, spreadable consistency.
• 11 sandwich the three cake layers with the lemon custard mixture. spread the frosting over the top and sides.cover the cake with the coconut, pressing in gently.