Classic white cakes are a Christmas-must in the South. Make this one and store it in the fridge overnight to help make the day of your holiday gathering that much easier.
Coconut Layer Cake
Yields: Makes 1 (8-inch) cake
- 1⅓ cups granulated sugar
- 2 cups plus 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt1 cup unsalted butter, cubed and softened
- ⅔ cup whole buttermilk, room temperature
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- Coconut Frosting (recipe follows)
- 1 (12.7-ounce) jar lemon curd*
- 2 cups flaked sweetened coconut
- Garnish: white chocolate curls
- Preheat oven to 350°. Spray 2 (8-inch) round metal cake pans with baking spray with flour. Line bottom of pans with parchment paper; spray again.
- In a large mixing bowl, whisk together granulated sugar, flour, baking powder, baking soda, and salt. With mixer on low speed, beat butter into flour mixture for 1 minute. Slowly increase speed to medium, beating until mixture resembles coarse crumbs, about 30 seconds more.
- In a medium bowl, whisk together buttermilk, eggs, and extracts. Make a well in center of flour mixture; pour in half of buttermilk mixture. Beat on low speed until fully combined. Add remaining buttermilk mixture, and beat on medium speed until fully combined and batter is smooth and fluffy, about 1 minute. Divide batter among prepared pans, smoothing top with a spatula.
- Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Cut each cake layer in half horizontally to make 4 thin cake layers total.
- In a large bowl, beat 2½ cups Coconut Frosting and lemon curd until smooth and fluffy.
- Place one cake layer on a cake stand or serving plate, cut side up. Spread one-third (about 1 cup) lemon curd mixture onto cake, leaving a ½ inch border from edge of cake. Top with another cake layer, cut side down. Spread another one-third lemon curd mixture over cake, leaving ½ inch border. Repeat with remaining cake layers and remaining lemon curd mixture. Spread remaining Coconut Frosting on top and sides of cake. Press coconut all over cake. Cover and chill for 2 hours or up to 2 days. Garnish with chocolate curls before serving, if desired.
*We use Bonne Maman Lemon Curd.
Yields: About 5 cups
- 1⅓ cups unsalted butter, softened
- 1¼ teaspoons kosher salt
- ½ teaspoon coconut extract
- 2 pounds confectioners’ sugar
- ⅔ cup heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, salt, and coconut extract at medium speed until creamy, 4 to 5 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar alternately with cream, beating until smooth. Increase speed to medium, and beat for 1 minute. Use immediately.