Toasted Coconut/Lemon Cake

I was asked to make a cake for a grandmother who was turning 70.  I try to ask questions to get to know the person the cake is for so that I can make and create the best for each person.  This grandmother likes coconut so this cake was what I put together for her. The flavor of toasted coconut and lemon custard turned out to be so yummy.  If you are going for a grown-up flavor I suggest you give this cake a try!!

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup unsweetened coconut milk
• 1 teaspoon pure vanilla extract

Directions:  Oven 350 degrees

 

1)  Cream butter until fluffy then add sugar mix for about one minute.

2)  Add eggs one at a time and mix well

3)  Flour and Milk add back and forth then finish with the Vanilla

 

You will want to bake three round cakes.  Bake cake for 15-20 minutes.

 

Filling:

Lemon custard (I got mine in a can because I was on a major deadline.  It was a pie filling.)

Shredded Coconut  ( Put coconut on a cookie sheet and toast under low broil.  Watch carefully it will burn fast!)

 

Frosting:  Butter cream

1 cup Unsalted butter, softened
1/8 teaspoon salt
1 teaspoon vanilla
4 cups Powder sugar, shifted
1/4 cup heavy cream, add 1 tablespoon at a time

 

Putting cake together:

1)  Bottom layer of cake (carve off the top to make flat)  Pipe frosting around the edge of the top of the cake.  Fill in the center with the Lemon custard then sprinkle a handful of toasted coconut on top.

2)  Second layer of cake cut off top and put cut top down onto the cake in progress.

3)  Repeat: Pipe frosting around the edge of the top of the cake. Fill in the center with the Lemon custard then sprinkle a handful of toasted coconut on top.

4)  Last layer of cake trim off top of the cake and put cut top down.

5) Frost cake as you wish and add more toasted Coconut around the sides of the cake.