I was raised in the south and when I was young, one of our neighbors had a killer coconut layer cake that was really moist and had lemon curd as filling between the layers. Anyone out there with something similar or just a great coconut cake recipe where I could substitute the lemon curd for the frosting between the layers??
Yay for Coconut Cake! I dont' think I have had one with lemon curd for layers (also grew up in south); we always used a sour cream filling. I saved this thread (from a while back) and found to be quite helpful...lots of great recipes, photos, tips etc. from other hounds on coconut cake. One tip I picked up is to sub coconut milk (Or buttermilk) for reg milk. Sometimes I add a little cream of coconut , just make sure liquid ratio is same.
This recipe from Nick Malgieri is the best I've ever made!
1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
1 ½ teaspoons baking powder
¼ teaspoon salt
12 tablespoons (1 ½ sticks) of unsalted butter, softened
1 1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 eggs at room temperature
2 egg yolks
½ cup Thai coconut milk
1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped
2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)
1. Set rack in the middle of the oven and heat to 350.
2. Stir together the flour, baking powder, and salt in a medium bowl
3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
Storage: If you are going to use the layers the day you bake them, wrap in plastic and keep keep at room temperature. Double wrap and freeze for longer storage.
Coconut Pecan Layers
Add ¾ cup (about 3 ounces) of chopped pecans along with the coconut.