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Ingredients

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

6 large eggs

2 1/2 cups (325 grams) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 3/4 cups (350 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1 3/4 cups (420 ml) buttermilk

1/2 teaspoon cream of tartar

2 large (60 grams) egg whites

1 1/2 cups (300 grams) granulated white sugar

1/4 cup (60 ml) cold water

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Description

A Coconut Cake Has Two Layers Of Moist Coconut-flavored Butter Cake That Are Filled With A Tangy Lemon Curd And Then The Entire Cake Is Frosted With A Smooth And Shiny 7-Minute Frosting And Sweetened Coconut.

Joy Of Baking