COCONUT LEMON CREAM SNOW CAKE

You can make the custard and cake two days ahead and assemble the final product at
your leisure. Just don’t throw away the egg whites—you’ll need them for the buttercream.

HANDS-ON TIME
1 hour
TOTAL TIME
3¾ hours
MAKES
12 to 16 servings

INGREDIENTS:

• LEMON CREAM:
  • 4 egg yolks
  • ½ cup granulated sugar
  • 1 tsp grated lemon zest
  • ½ cup lemon juice
  • ¼ cup cornstarch
  • 1¾ cups milk
  • 3 tbsp unsalted butter
• CAKE:
  • 1 cup unsweetened desiccated coconut
  • 1 cup unsalted butter, softened
  • 1⅓ cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp each baking soda and salt
  • ¾ cup coconut milk
• BUTTERCREAM ICING:
  • 4 egg whites
  • 1 cup granulated sugar
  • 1¼ cups unsalted butter, cubed
  • ½ tsp vanilla
  • pinch salt
• GARNISH:
  • 1 cup unsweetened desiccated coconut

DIRECTIONS:

1. LEMON CREAM:
   • In a bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and cornstarch.
   • In a saucepan, heat milk over medium heat until bubbles form around edge.
   • Gradually whisk half of the milk into egg mixture, then whisk back into pan.
   • Bring to boil over medium-high heat, whisking constantly.
   • Cook, whisking, until bubbling and thickened, about 3 minutes.
   • Remove from heat and whisk in butter.
   • Place plastic wrap directly on surface and refrigerate until cold, about 2 hours.
2. CAKE:
   • While lemon cream is chilling, toast coconut on a rimmed baking sheet in 350°F (180°C) oven until golden, 3 to 5 minutes.
   • Grease two 9-inch (1.5 L) round cake pans and line bottoms with parchment paper.
   • In a large bowl, beat butter with sugar until light.
   • Beat in eggs, one at a time, and vanilla.
   • Whisk flour, baking powder, baking soda, and salt.
   • Stir into butter mixture, alternating with coconut milk, making 3 additions of flour mixture and 2 of coconut milk.
   • Fold in toasted coconut.
   • Scrape into prepared pans and bake in 350°F (180°C) oven until cake tester inserted in the center of each comes out clean, about 30 minutes.
   • Let cool in pans on racks for 15 minutes.
   • Invert onto racks and peel off paper.
   • Let cool completely.
3. BUTTERCREAM ICING:
   • While cake is cooling, in the bowl of a stand mixer, whisk egg whites with sugar.
   • Place the bowl over a saucepan of simmering water and cook, whisking, until warm and sugar is dissolved, about 1 minute.
   • Using whisk attachment, beat at medium-high speed until stiff peaks form, about 6 minutes.
   • Beat in butter, 2 tbsp at a time, until satiny (mixture will curdle initially).
   • Beat in vanilla and salt.
4. ASSEMBLY:
   1. Cut each cake in half horizontally to make 4 layers.
   2. Place 1 layer, cut side up, on cake plate.
   3. Spread with one-third of the lemon cream and repeat layers twice.
   4. Top with the remaining cake layer, cut side down.
   5. Spread one-third of the buttercream over top and side.
5. GARNISH:

                 Press coconut onto icing on top and side of cake.

NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS:

about 615 cal, 7 g pro, 41 g total fat (27 g sat. fat), 59 g carb, 3 g fibre, 162 mg chol, 196 mg sodium, 195 mg
potassium. % RDI: 7% calcium, 14% iron, 29% vit A, 7% vit C, 27% folate.