Lemon Cake with Lemon Filling and Citrus/Coconut Frosting So Tasty

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Lemon Cake with Lemon Filling and Citrus/Coconut Frosting

"A high priced lemony cake with a lemon curd filling, and a coconut citrus frosting. A stunning cake for Easter."

Ingredients :

• 2 cups all-reason flour
• half teaspoon cream of tartar
• 1 1/2 teaspoons baking powder
• 8 egg yolks
• 2 cups white sugar
• 8 egg whites
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/eight teaspoon salt
• 4 egg yolks
• 1 1/3 cups white sugar
• 2 half of teaspoons grated lemon zest
• 1/3 cup lemon juice
• 1/four cup butter
• 1/3 cup butter, softened
• four cups confectioners' sugar
• 3 tablespoons grated orange zest
• 2 half of tablespoons orange juice
• 1 1/2 teaspoons grated lemon zest
• 1 half of tablespoons lemon juice
• 1/2 cup flaked coconut

Instructions :

Prep : 35M	Cook : 14M	Ready in : 1H10M

• Preheat oven to 325 stages F (165 degrees C). Grease and flour two nine inch pans. Sift collectively the flour, baking powder, and cream of tartar. Set aside.
• In a medium bowl, beat together the eight egg yolks and 2 cups sugar until thick and pale. Stir in the 2 teaspoons lemon zest and a couple of tablespoons lemon juice. In a huge glass or metal mixing bowl, beat egg whites and salt till gentle peaks shape. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread calmly into the organized pans.
• Bake for 25 to 30 minutes within the preheated oven, or until a toothpick inserted into the cake comes out clean. Let layers cool in the pan for 15 mins before inverting onto cord racks to chill absolutely. Using a long serrated knife, slice the layers in 1/2 horizontally.
• To make the filling: In the pinnacle of a double boiler, integrate the 1 1/3 cup sugar, 4 egg yolks, 2 half teaspoon lemon zest and 1/three cup lemon juice. Cook over excessive heat, stirring continuously, until the sugar is dissolved and combination thickens. Remove from heat, and stir inside the butter. Cool to room temperature earlier than filling cake.
• To make the frosting: In a medium bowl, cream the 1/three cup butter until light and fluffy. Gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally, stir in coconut. Frost the outdoor of the filled cake.

Notes :

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