Lemon, Coconut & Berry Layer Cake with Lemon Curd and Torched Meringue

Lemon Cream Cheese Cake. Preheat oven to 175°C (155°C fan-forced) and grease or line two 15cm (6") cake pans with greaseproof paper. Beat butter, cream cheese, sugar, zest and vanilla in free-standing mixer with paddle attachment until thick and pale. Slowly add eggs, one at a time, ensuring to scrape the bowl with a spatula in between each.

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Directions. Preheat the oven to 350 °F. Butter and flour 2 (8-inch) round cake pans. Prepare and bake the cake according to the package directions. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. In a heatproof bowl on the top of a double boiler (being sure that the bottom of the bowl does.

Coconut Layer Cake Filled with Lemon Curd Beantown Baker

In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting. Frosting. For the frosting, beat cream cheese and butter until light and fluffy. Add in 2 Tbsp of the lemon curd; mix.

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Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside. In another bowl, add the buttermilk, oil and lemon extract and lemon juice.

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In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to three greased and floured 9-in. round baking pans.

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How To Prepare This Delicious Lemon And Coconut Cake. Warm the oven to 180°C (350°F) and grease and line a 23cm (9-inch) round cake tin with parchment paper. In a large basin, cream together the softened butter and caster sugar until light and fluffy. Add the eggs gradually, beating well after each addition.

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Add 1 more Tablespoon of milk/cream to thin out, if desired. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake turntable, cake stand, or serving plate.

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Pour the lemon curd onto the bottom layer of the cake leaving a 1 inch gap around the cake. Top with second layer and more lemon curd. You may have leftover curd. Top the cake with the third layer and secure the cake with long bamboo skewers if needed to keep the cake straight. Frost the cake using an offset spatula with a thin crumb coat of.

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Transfer the cake to a wire rack and let cool for 10 minutes. For the glaze, whisk powdered sugar, lemon juice, and coconut milk until smooth. Gently spread glaze over the warm cake. Decorate the top of the cake with lemon zest, lemon slices or toasted coconut. Cool completely for at least 2 hours before serving.

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Stir in vanilla extract. Step 4. Beat egg whites, and fold into batter: In a medium bowl, beat egg whites at high speed until stiff peaks form.. Fold 1/3 of the egg whites into the batter, and gently fold in the remaining beaten egg whites just until blended. Spoon batter evenly into prepared cake pans. Step 5.

Lemon Cake with Lemon Curd Frosting Recipe Shugary Sweets

Combine cream cheese and butter in a large bowl. Combine with a handheld mixer on high speed until fluffy, about 1 minute. Add coconut extract, salt, and 2 teaspoons of coconut milk and mix just until combined. Add powdered sugar, ½ cup at a time, beating on low speed until just combined before adding more.

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With a handheld or stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla for 2-3 minutes on medium speed. Now sift in dry ingredients (cake flour, baking powder and salt) and give it a mix. Beat in egg white mixture until fully blended. Next add in remaining milk and beat for 3-4 minutes.

Coconut Cake with Lemon Curd and Vanilla Buttercream Recipe

Place 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon kosher salt in a small saucepan and whisk to combine. Add the 4 reserved egg yolks and lemon water and whisk until smooth. Cook the curd. Bring the mixture to a boil over medium-high heat, whisking constantly, until thickened, about 5 minutes.

SixLayer Coconut Cake with Lemon Filling Recipe Taste of Home

In an electric mixer with a paddle attachment, beat the butter and coconut oil on medium speed for 3 minutes. Add the sugar and beat for 2 minutes. (This beating action will aerate the cake and make it lighter.) Switch to low speed, and beat in the eggs yolks, one at a time, mixing only until incorporated.

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Preheat your oven to 350 degrees. Spray two 8″ round cake pans with nonstick spray and set aside. Cream. Add the butter, extracts, and sugar to a mixing bowl and mix on high for 3 minutes. It should be light and fluffy. Wet. Add the egg whites, yogurt, and coconut milk and mix to combine. Dry.

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Preheat oven to 180°C. Line the bottom of an 8" loose base cake tin and spray with low calorie cooking spray. Spray the sides of the tin as well. Beat eggs, honey, Sweet Freedom Syrup, vanilla and yoghurt until well combined. In another dry bowl, combine all dry ingredients together.