Ingredients
Ginger-lime curd
- 3 large eggs
- 3 large egg yolks
- 1/2 cup sugar
- 1/2 cup fresh lime juice
- 1/4 cup grated lime peel (from about 12 limes)
- 1 tablespoon grated peeled fresh ginger
- Pinch of salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces, room temperature
Cake
- 5 cups sifted cake flour (sifted, then measured)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 3 cups sugar
- 8 large eggs
- 2 cups buttermilk, room temperature
- Bamboo skewers
Frosting
- 1 1/2 cups sugar
- 2 large egg whites
- 1/3 cup water
- 2 teaspoons light corn syrup
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 7-ounce package sweetened flaked coconut (about 3 cups)
Description
This Buttermilk Layer Cake Is Filled With Ginger-scented Lime Curd, Then Finished With A Sweet And Fluffy Frosting.
Bon Appetit Magazine
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