THE CAKE'S INGREDIENTS:
• Eggs: 4-separated-large in size.
• All-purpose flour: 420 grams.
• Sugar: 300 grams.
• Soft butter: 230 grams.
• 1 Glass Of milk.
• 1 large sp.Of baking powder.
• 1 large sp.Of vanilla extract.
INGREDIENTS TO MAKE A LEMON FILLING:
• Granulated sugar: 200 grams.
• 1/3 C.Of fresh lime juice.
• Cornstarch: 40 grams.
• Egg yolks: 4 beaten.
• 2 large sp.Of butter.
• 2 large sp.Of grated lemon rind.
FOR THE CREAM CHEESE FROSTING, I ONLY USED:
• Soft butter: 120 grams.
• Soft cream cheese: One medium package.
• Powdered sugar: One large package.
• 1 small sp.Of vanilla extract.
• Sweetened flaked coconut: 150 grams.
• shredded or flaked coconut
I)– TO MAKE THE CAKE, FOLLOW THE DIRECTIONS:
• Step 1: Beat the butter until a pale to light fluffy consistency, eventually incorporating the sugar and beating constantly.
Beat the egg yolks, one by one, until smooth.
• Step 2: Then, incorporate the flour with the baking powder, and then steadily pour in the milk while proceeding to combine. During each addition, keep beating at low speed until incorporated. Sift the vanilla to blend.
• Step 3: To integrate 1/3 of the whites into the batter by constantly folding 1/3 of the whites into the batter.
Gently combine the pounded egg whites so they are blended.
• Step 4: Spoon your batter in 3 medium circular cake pans, greased and floured in advance. And bake for 20 minutes, at 350 ° to the oven before the wooden pick comes out clean. Cool in pans or on wire racks for 10 minutes, and then cool on wire racks.
• Step 5: Lemon Filling between each layer. Spread about one-third of the cake with Cream Cheese Frosting.
Lightly spread the toasted coconut on top, then put the lemon slices on top.
II)– TO MAKE THE LEMON FILLING:
• Step 1: Remove the zest of three lemons, making sure to avoid the white pit. Place the zest in a food processor equipped with a steel cutter.
• Step 2: Add the sugar and process until the sugar has been finely mixed with the zest. Cream the butter and beat the sugar and lemon mixture.
• Step 3: Add the eggs, one by one, then lime juice, cornstarch, and salt. Blend until combined.
• Step 4: Place the mixture in a 2-quart saucepan and steam until it is thickened for around 10 minutes over low heat, stirring continuously.
The lemon curd will thicken at around 170 degrees F or just below a boil. Remove from heat and set aside to cool.
III)– TO MAKE A FROSTING WITH CREAM CHEESE:
• Step 1: Beat butter and cream cheese until smooth using an electric blender.
Add powdered sugar steadily and beat at low speed until mixed.
Stir in vanilla.
IV)– HOW TO TOAST THE COCONUT:
• Step 1: Start off by setting your oven to 350°F. Tap down the coconut flesh on a baking tray, coating thinly with parchment paper.
• Step 2: Put the coconut in the oven for 3 minutes. Taking a peek at it after just two minutes. Continue checking until the coconut is the color you want, every minute.
Offer me the sweets of coconut. Maybe because it seems like a smooth fluffy air substance? Even, because of the way it improves the flavor of the surface of this tasty cake.
