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Under 30 Minutes

Under 30 Minutes

Coconut Layer Cake

Lemon curd, made from lemon juice, sugar, egg yolks, and butter, adds tartness to the filling. Look for jars of curd next to jams and jellies in the supermarket.

  • prep: 25 mins
    total time: 2 mins
  • servings: 12

Ingredients

For the Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

For Assemby

Cook's Note

If making the cake layers ahead of time, cool completely, then wrap separately in plastic; freeze up to a month (thaw before using).

Directions

  1. Step 1

    Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.

  2. Step 2

    In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in three additions, alternately with milk in two, beginning and ending with flour. Mix until just combined.

  3. Step 3

    Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.

  4. Step 4

    Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.

  5. Step 5

    Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup Seven-Minute Frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.

  6. Step 6

    Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.

  7. Step 7

    Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

Source
Everyday Food, March 2005

Reviews (5)

  • 18 Apr, 2014

    I made the cake today, just took it out of the oven. All went well except for removal from the pans, I didn't have any parchment so I buttered and floured both pans. I will always keep parchment when baking this cake, it stuck in a couple places with both layers and what remained on the pans was somewhat candied. That I don't understand why. Very moist from taste sample and the crumb looks great, can patch and mend with the icing.

  • 4 May, 2011

    I just made this cake for my mothers 86th birthday. I am so glad to find this recipe. This is just like the cake my grandmother use to make for all of their birthdays. I believe my mom will be thrilled. I have never made 7 minute icing before but with the video on Martha Stewart's website and John Barricelli demonstrating how he made the cake and icing it was not only easy but it was absolutely delicious. Thank you for the great recipes and videos.

  • 11 Jan, 2009

    I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.

  • 11 Jan, 2009

    I made this cake yesterday and it wasn't very successful. The frosting mixture never thickened to stiff peaks. It was runny and slipped off the cake. The runniest bit was the lemon curd and frosting layer. I should have just used the lemon curd as is. And, if the frosting results weren't annoying enough, the cake itself was very dry. My guests were spooning runny icing off of their plates to moisten the cake. I don't know what happened, but I'm hesitant to hold on to this recipe.

  • 30 Dec, 2008

    Delicious!! My family loved it. This frosting is great because it's so low fat but just as good as a butter or cream based frosting. I made it for Christmas and topped with some of the marshmallow snowmen from Martha's cupcake recipe. Super cute!