Ingredients:
CAKE
Nonstick cooking spray
21/4 cups cake flour (not self-rising)
11/2 cups sugar
1 Tbsp + 1/2 tsp baking powder
1 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces and
softened
1 tsp each grated lemon zest and vanilla extract
2 Tbsp fresh lemon juice
1 cup milk
4 large egg whites
Lemon Filling
1/2 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
1/2 cup water
1 large egg yolk
1/4 cup fresh lemon juice
1 Tbsp unsalted butter
1 tsp grated lemon zest
Fluffy Frosting
3 large egg whites
3/4 cup sugar
3 Tbsp water
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sweetened flake coconut
Directions
1. Cake: Preheat oven to 350°F. Coat 2 (9 x 2 in.) round cake
pans with spray; line bottoms with parchment or waxed paper
rounds; spray paper. Flour pans. In large bowl, with mixer on low
speed, beat flour, sugar, baking powder and salt. Add butter,
zest, vanilla, lemon juice and 3/4 cup milk; beat 2 minutes. Add
remaining 1/4 cup milk and egg whites; beat 2 minutes, until
blended and smooth. Pour into prepared pans. Bake 24 to 26
minutes, until pick inserted in centers tests clean. Let cakes
cool in pans on rack 10 minutes; turn cakes out; remove paper.
Cool completely.
2. Filling: In medium saucepan, whisk sugar, cornstarch and salt.
Whisk in the water, egg yolk and lemon juice. Bring to a boil
over medium heat; boil 1 minute or until thick and glossy. Remove
saucepan from heat; whisk in butter and lemon zest until butter
is melted and blended. Cover surface directly with waxed paper;
let cool to room temperature. Place 1 cake layer on serving
plate; spread filling evenly over top of layer; cover with
remaining layer.
3. Frosting: In large heat-proof bowl, mix all ingredients,
except extracts and coconut. Using handheld electric mixer, beat
1 minute, until well blended and foamy. Place bowl over pot of
simmering water, making sure bowl doesn’t touch water. On
high speed, beat mixture 10 minutes. Remove from heat; add
extracts. On high speed, beat until stiff, shiny peaks form, 7
minutes. Cover cake with frosting. Sprinkle coconut over cake.
Serve or refrigerate up to 1 day.
Makes 16 servings.
