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Coconut Lemon Cake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/16/2001 : Recipe for Coconut Lemon Cake
"Coconut Lemon Cake"
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1 cup all purpose flour
8 eggs
Pinch of salt
1 3/4 cups granulated sugar
1 tablespoon grated orange rind
Grated rind of 2 lemons
Juice of 1 lemon
1/2 cup shredded coconut
2 tablespoons cornstarch
6 tablespoons butter
Frosting:
1/2 cup unsalted butter, room temperature
1 cup confectioners' sugar
6 to 8 tablespoons fresh lemon juice
Grated rind of 1 lemon
1 package ( 14 oz. ) shredded coconut
Preheat the oven to 350 degrees. Line three 8 inch cake pans with waxed paper and grease them. In a bowl, sift together the flour, salt and set aside. Place six 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 of the granulated sugar until the mixture doubles in volume and is thick enough to leave a trail like a ribbon when the beater is lifted; takes about 10 minutes. 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 the coconut. Sift the flour mixture in 3 batches, folding in thoroughly after each addition. Divide the mixture between the prepared pans. Bake until the cakes pull away from the sides of the pan, 25 -30 minutes. Let stand 3 to 5 minutes, then unmold and transfer to a cooling rack. In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the remaining eggs until just blended. Set aside. In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup water. 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. For the frosting, cream the butter and confectioners' sugar until smooth. Stir in the lemon rind and enough lemon juice to obtain a thick spreadable consistency. 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. Serves 8 to 10.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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