Coconut cake with creamy filling
Description
The pastry is simple and quick to prepare. This snowy white, appetizing cake will undoubtedly become a centerpiece of your festive table. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the filling. Cut the butter into pieces. In a large saucepan, mix together egg yolks, sugar, lime juice, cream, and butter. Cook over low heat, stirring constantly with a whisk, for 5 to 7 minutes, until the mixture thickens and just begins to simmer (do not boil!). Transfer the mixture to a bowl and stir in the lime zest. Chill the filling, covering the surface with plastic wrap, in the refrigerator for at least 4 hours or up to 2 days.
- 2
Step 2
2. Make the cake. Preheat the oven to 175 degrees. Grease 2 pans with butter and lightly dust with flour. In a medium bowl, mix flour, baking powder, baking soda, and 1/2 teaspoon salt. Using an electric mixer, beat sugar, butter, and sweetened cream in a large bowl. Add egg yolks and vanilla extract. Add the flour mixture and beat at low speed until smooth.
- 3
Step 3
3. Beat egg whites with a pinch of salt in a large bowl. Add the beaten egg whites to the batter. Divide the batter between the prepared pans. Bake for about 45 minutes. Let cool on a wire rack for about 10 minutes. Remove from pans and let cool completely. Place one cake layer on a plate and evenly spread with filling. Sprinkle with 1/4 cup of sweetened coconut flakes and refrigerate for 15 minutes. Place the second layer on top and refrigerate again for 15 minutes.
- 4
Step 4
4. Make the frosting. Beat cream cheese in a medium bowl. Add butter and beat until smooth. Add powdered sugar, coconut cream, and vanilla extract, and beat until well combined. Frost the top and sides of the cake. Sprinkle with coconut flakes. The coconut cake can be made 1 day ahead. Cover it with plastic wrap and refrigerate. Let stand at room temperature for 2 hours before serving.