Coconut Cake with Lime Curd Recipe

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Coconut Cake with Lime Curd
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Ingredients
23
Count
Nutrition
13849
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°F. Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper. Dust pans with flour, knocking out excess.
  2. Make cake layers: In a bowl whisk together flour, baking powder, and salt. In a glass measure stir together milk, coconut liquid or water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating. Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat).
  3. Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding.)
  4. Make lime curd: In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.
  5. Assemble cake layers and lime curd: Put 1 cake layer on a cake plate and spread evenly with about half of lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes. Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer. Chill cake 15 minutes.
  6. Make frosting: In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined. In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable.
  7. Frost cake and coat with shaved fresh or sweetened flaked coconut.
  8. To extract coconut liquid: Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows). Makes about a scant 3/4 cup liquid.
  9. To shred or shave fresh coconut: Preheat oven to 400°F.
  10. Bake reserved drained coconuts in oven 15 minutes
  11. With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
  12. To shred coconut: In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use.
  13. To shave coconut: With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use. Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13849.18 Kcal (57984 kJ)
Calories from fat 7840.65 Kcal
% Daily Value*
Total Fat 871.18g 1340%
Cholesterol 3360.53mg 1120%
Sodium 3912.48mg 163%
Potassium 4857.12mg 103%
Total Carbs 1173.55g 391%
Sugars 1538.56g 6154%
Dietary Fiber 82.95g 332%
Protein 384.73g 769%
Vitamin C 51.2mg 85%
Vitamin A 5.8mg 193%
Iron 20.6mg 115%
Calcium 1556.6mg 156%
Amount Per 100 g
Calories 394.13 Kcal (1650 kJ)
Calories from fat 223.13 Kcal
% Daily Value*
Total Fat 24.79g 1340%
Cholesterol 95.64mg 1120%
Sodium 111.34mg 163%
Potassium 138.23mg 103%
Total Carbs 33.4g 391%
Sugars 43.79g 6154%
Dietary Fiber 2.36g 332%
Protein 10.95g 769%
Vitamin C 1.5mg 85%
Vitamin A 0.2mg 193%
Iron 0.6mg 115%
Calcium 44.3mg 156%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 348.8
    Points
  • 380
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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