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Lemon Curd:
In a stainless steel bowl, placed over a
saucepan of simmering water, whisk together the eggs, sugar, and lemon juice. Cook, stirring constantly (to prevent it from
curdling), until the mixture becomes thick (like sour cream or yogurt)
(160 degrees F or 71 degrees C). (This can take about 10 minutes depending
on the temperature of your simmering water.). Remove from
heat and, if needed, immediately pour through a fine strainer to remove any lumps.
Stir or whisk the butter and lemon zest into the lemon curd. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The
lemon curd can be made several days (up to a week) in advance.
Preheat oven to 350 degrees F (180 degrees C). Butter
and flour
two - 9 inch x 2 inch (23 x 5 cm) cake pans, and then line the bottoms of
the pans with parchment paper.
Buttermilk
Cake: In a mixing bowl
sift
or whisk together the flour, baking powder, baking soda, and salt.
In bowl of electric
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add the sugar
and beat until light and fluffy (about 3 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and buttermilk (in
two additions), beginning
and ending with the flour.
Evenly divide the
batter and pour into the prepared pans, smoothing the surface with an offset
spatula or the back of a spoon. Bake for about 27 to
30
minutes or until a
toothpick inserted into the center of the cake comes out just clean and the cake
springs back when lightly pressed in the center.
Place the
cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert
the cakes onto a greased rack. To prevent splitting, reinvert cakes so
that tops are right side up. Cool completely before filling and frosting.
Frosting: Put
the egg
whites, sugar, water, corn syrup, and cream of tartar in a stainless steel bowl. With a handheld electric mixer beat
the mixture until the ingredients are well combined. Then place the bowl over a
saucepan of simmering water. Continue to beat, on medium-low speed, for about 3 minutes. Then
increase the speed to high
and continue to beat for another 3 to 4 minutes or until the frosting forms soft peaks.
Remove from heat,
add the vanilla extract, and continue to beat on high speed for another 1 to 2
minutes or until the frosting is thick and of spreading consistency. Let cool to room temperature and
then use immediately.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about
1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next
layers, stacking and filling with the lemon curd and coconut. Frost the
top and sides of the cake with the 7-Minute Frosting and then sprinkle with
dried coconut. If not serving immediately, cover and refrigerate the cake.
Serves about 12
people.
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