I have been busy with my parents’ golden wedding anniversary party. I made the same cakes as for my mom’s birthday party (the chocolate nemesis and the lemon coconut), but I upgraded the presentation a bit.
The chocolate cake got covered with chocolate fondant, and the lemon coconut got turned into a tiered cake with gumpaste flowers.
I originally planned to garnish the cake with two extra bouquets, but forgot them at home.
Here is the mock-up of the cake and closeups of the little bouquets:
Two Tier Lemon Coconut Cake
Enough for two 6″ layers and two 10″ layers (or four 9″ layers, which is enough for two cakes). The layers were a bit thinner than I would have liked. I ended up with 3″ high cakes, with frosting and filling and fondant. I would have preferred 4″ high cakes. Next time, I would increase the batter by a third, or maybe even half. You can make half the batter and bake a 6″ and a 10 layer, and then make the other half and bake the second 6″ and 10″ layer. The 6″ layers will be ready sooner than the 10″, of course.
Combine the liquid ingredients in a bowl, whisking together well, and set aside (it is better to measure this into two bowls so that you can make this cake in two batches: i.e., 5 egg whites, 3/4 cup cream of coconut, 4 Tbl. water, 1 egg, and 1 tsp. vanilla in each bowl):
10 egg whites
1 1/2 cups cream of coconut
4 ounces water
2 tsp. vanilla extract
Combine the dry ingredients well in a large bowl (I made this cake in two batches and I measured out half the dry ingredients into one plastic bag and half into another plastic bag. When I was ready to make the cake, I dumped the contents of the plastic bag into my mixing bowl. Each bag should have 2 cups of flour, 1 cup of sugar, 1 Tbl. baking powder, and 3/4 tsp. salt):
18 ounces all purpose flour (4 cups)
7 ounces sugar (2 cups)
2 Tbl. baking powder
1 1/2 tsp. salt
Add the margarine to the dry ingredients one Tbl. at a time while mixing on medium speed, and then continue to mix until the margarine is thoroughly cut into the flour mixture and the mixture looks like coarse crumbs:
12 ounces margarine (24 Tbl.)
Add half the liquid ingredients to the batter and mix for 45 seconds on medium-high speed. Continuing to mix on medium high speed, add the rest of the liquid ingredients in a slow stream.
Bake the cakes in greased pans lined with parchment rounds at 325 degrees until the top of the cake is firm and springy and a toothpick put into the center comes out with just a few crumbs attached. For the 10 cakes, this should take about 35-45 minutes. For the 6″ cakes, this should take about 25-35 minutes.
Enough for piping a border around the layers to hold in the lemon curd filling (damming) and for coating the outside of the cakes before covering with fondant.
12 ounces Crisco shortening
18 ounces powdered sugar (have some extra on hand for adjusting the thickness of the frosting)
1 Tbl. vanilla extract
6 Tbl. cream of coconut (you will have exactly the amount you need left over from using the rest of a can for making the above cake)
3 Tbl. water
Combine the shortening and powdered sugar on low speed until combined. Add the rest of the ingredients and whip until fluffy. Makes about 4 to 4 1/2 cups of frosting.
Lemon Curd Filling
This amount ended up being too much. Two thirds of the amount would have been fine. This makes 6 cups of lemon curd filling, all of which is super luscious. I can’t say I was sorry to have extra. You can use all yolks or part yolks and part whole eggs.
10 yolks (the ones leftover from making the above cake)
14.5 ounces strained lemon juice (juice of 12 lemons)
lemon zest from 4-6 lemons (optional)
1 lb. sugar (about 2 1/4 cups, or 36 Tbl. sugar)
6 ounces coconut oil (optional, can also use butter or margarine)
Combine the above (I prefer to add the coconut oil at the end, but you can add it at the beginning) in a large bowl set over a pot of hot water and whisk over low heat about a half hour until the mixture thickens. I checked to make sure it reached 16o-180 degrees before taking it off the heat. This is when I add the coconut oil or butter or margarine. Cool quickly and refrigerate until needed.
Based on Toba Garrett’s recipe (also here). Use this over the crumb coat of frosting to give the cake a smooth finish before adding a final coat of frosting and then the fondant covering.
12 ounces of cake scraps, crumbled
2 ounces buttercream
1 ounce lemon curd
finely shredded coconut, optional
Combine well to make a paste.
For the cake, you will need 3-5 lbs. of fondant. I was able to cover the two layers with just 2 1/2 pounds of fondant, but I rolled a bit thinly. For the decorations, you need more fondant.