DIRECTIONS: MACRINAMACRINA BAKERYBAKERY COCONUT CAKE Cool in the refrigerator for 30 minutes. Preheat oven to 325°F. Spread coconut Whip the heavy cream to medium stiff evenly on a rimmed baking sheet and peaks and fold into the chilled lemon toast for 3 minutes. Toss with tongs to curd. Set aside in the refrigerator. toast evenly and return to the oven for 3 minutes. Remove from oven and WHITE CHOCOLATE FROSTING transfer to a bowl. Set aside. Place the white chocolate into a medium In a medium bowl, combine the coconut stainless steel bowl. Place the bowl over milk, egg whites, and almond and vanilla a saucepan filled with 2" of simmering extracts. Mix with a whisk and set aside. water. Stir with a rubber spatula until Sift flour, sugar, baking powder and salt it is completely melted. Remove bowl into the bowl of a stand mixer. Add from the saucepan and cool to room the toasted coconut and mix on low temperature. speed using the paddle attachment Place the butter and cream cheese for 30 seconds. Cut butter into small in the bowl of a stand mixer fitted CELEBRATIONCELEBRATION cubes and add to the flour mixture. with a paddle attachment. Beat until Mix on low speed until it is coarse and the mixture is completely smooth, CAKECAKE crumbly with no visible pieces of butter, approximately 3-6 minutes. Add the This is one of my favorite birthday or approximately 4 minutes. Add half the lemon juice and then the melted white special occasion cakes. The natural wet ingredients and mix on medium chocolate. Mix until all ingredients are sweet flavor of toasted coconut layered speed for 30 seconds. Scrape down the fully incorporated. If it is too soft (this with fresh summer berries and lemon sides of the bowl with a spatula and add can happen if your room temperature cream makes for a light yet decadent the remaining wet ingredients, mixing is warm) chill in the refrigerator for 20 summer treat. for another 30 seconds. Scrape the bowl minutes before using. - Leslie Mackie again to ensure it is well incorporated. Prepare a 12" x 18" baking sheet pan with ASSEMBLY INGREDIENTS: 1/2" rim by brushing it with oil and lining Begin layering the cake using a single cut layer at the base. Top with a 1/2" COCONUT CAKE the bottom with parchment paper. Pour thick layer of lemon cream and a single 1 cup shredded, unsweetened coconut batter into prepared pan and bake on layer of raspberries. Keep a 1" border at 1 cup coconut milk the center rack for 25 minutes or until the top is golden brown. When cool, run the edge of cake so when the additional 5 egg whites a knife around the edge of the cake and layers are added it doesn’t push the 1 teaspoon pure almond extract invert onto another sheet pan. Gently filling out. Repeat with the second layer 1 teaspoon pure vanilla extract remove parchment paper and then cut and top with the final layer. Place the 2-1/4 cups cake flour three 7" circles of cake. You will have cake into the refrigerator or freezer to 1-3/4 cups granulated sugar excess cake scraps, which make great chill for 20 minutes. 1 tablespoon + 1 teaspoon baking powder trifle with fresh berries and whipped To add a crumb coat (a base coat of 1 teaspoon salt cream. Cover cake circles until ready to frosting that allows for a perfect finish), 12 tablespoons (1-1/2 sticks) unsalted assemble layer cake. spread the sides and top with a thin butter, room temp. layer of frosting. Chill for 30 minutes. LEMON CREAM 2 pints fresh raspberries (for assembly) To add the finishing coat of frosting, start Combine egg yolks, sugar and lemon by covering and smoothing the sides juice in a medium stainless steel bowl LEMON CREAM before completing the top. You can add and mix well with a whisk. Place the 3 egg yolks some color by taking a small portion of bowl on top of a saucepan filled with 2" 1/2 cup granulated sugar the white chocolate frosting and mixing of simmering water. Whisking constantly, 1/3 cup lemon juice a little bit of food coloring into it. Then slowly cook for about 10 minutes. You smooth onto the sides to create color 3 tablespoons unsalted butter don’t want to cook this too fast or the blushes. Don’t be afraid to be creative! 1 cup whipping cream egg will scramble. As it thickens you will see ribbons form in the custard. Chill this cake for 1-1/2 hours before WHITE CHOCOLATE FROSTING Add the butter and continue whisking serving so that it is completely set. 12 ounces white chocolate chips until it is dissolved. Remove bowl from Decorate with fresh garden flowers and 8 ounces unsalted butter, room temp. the saucepan and whisk to cool slightly. raspberries. 1 pound cream cheese, room temp. Cover with plastic wrap, allowing it to 2 tablespoons fresh lemon juice rest on the surface of the lemon curd. © 2018 Macrina Bakery