9/21/2008
Coconut Pound Cake with Lemon Curd Filling
Lemon Curd Filling:
6 large lemons
2 cups sugar
3/4 cup unsalted butter,
cut into 12 pieces
6 eggs, room temperature,
beaten to blend
Coconut Pound Cake:
(Solid Vegetable Shortening)
(All purpose flour)
1 1/2 cups unsalted butter,
room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose flour
1/4 t salt
1/4 t baking soda
1 cup sour cream
4 oz flaked coconut
2 t vanilla
Orange Glaze:
1 cup fresh orange juice
3/4 cup sugar
2 T fresh lemon juice
1 t almond extract
>how to make<
Filling:
*Remove peel from, using vegetable peeler.
*Chop finely in processor.
*Squeeze lemons and measure 1 cup juice.
*Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts.
*Strain eggs into lemon mixture.
*Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil.
*Pour into jar or bowl.
*Place plastic wrap on surface to prevent skin from forming; let cool.
*Cover and refrigerate overnight before using.
(Can be refrigerated up to 1 month.)
Cake:
*Preheat oven to 300 degrees. Generously grease 10" tube pan with vegetable shortening and dust with flour.
*Cream butter in large bowl of electric mixer.
*Slowly add sugar, beating until light and fluffy.
*Beat in eggs 1 at a time.
*Sift dry ingredients.
*Blend into butter mixture alternately with sour cream.
*Mix in coconut and vanilla.
*Spoon batter into prepared pan.
*Bake until tester inserted in center comes out clean, about 1/5 hours.
*Cool cake in pan on rack 30 minutes.
*Invert cake onto rack and cool completely.
*Cut cake in half to make 2 layers, using serrated knife.
*Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top.
Glaze:
*Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and boil until mixture is reduced by 1/4, about 5 minutes.
*Immediately pour glaze over top of cake, allowing some to drizzle down sides.
Makes 12.
I found this recipe in "Bon Appetit".
Lemon Curd Filling:
6 large lemons
2 cups sugar
3/4 cup unsalted butter,
cut into 12 pieces
6 eggs, room temperature,
beaten to blend
Coconut Pound Cake:
(Solid Vegetable Shortening)
(All purpose flour)
1 1/2 cups unsalted butter,
room temperature
3 cups sugar
6 eggs, room temperature
3 cups all purpose flour
1/4 t salt
1/4 t baking soda
1 cup sour cream
4 oz flaked coconut
2 t vanilla
Orange Glaze:
1 cup fresh orange juice
3/4 cup sugar
2 T fresh lemon juice
1 t almond extract
>how to make<
Filling:
*Remove peel from, using vegetable peeler.
*Chop finely in processor.
*Squeeze lemons and measure 1 cup juice.
*Heat juice with peel, sugar and butter in double boiler over simmering water until sugar dissolves and butter melts.
*Strain eggs into lemon mixture.
*Cook until custard leaves path on back of spoon when finger is drawn across, stirring constantly, about 20 minutes; do not boil.
*Pour into jar or bowl.
*Place plastic wrap on surface to prevent skin from forming; let cool.
*Cover and refrigerate overnight before using.
(Can be refrigerated up to 1 month.)
Cake:
*Preheat oven to 300 degrees. Generously grease 10" tube pan with vegetable shortening and dust with flour.
*Cream butter in large bowl of electric mixer.
*Slowly add sugar, beating until light and fluffy.
*Beat in eggs 1 at a time.
*Sift dry ingredients.
*Blend into butter mixture alternately with sour cream.
*Mix in coconut and vanilla.
*Spoon batter into prepared pan.
*Bake until tester inserted in center comes out clean, about 1/5 hours.
*Cool cake in pan on rack 30 minutes.
*Invert cake onto rack and cool completely.
*Cut cake in half to make 2 layers, using serrated knife.
*Fill with 1 1/4 cups lemon curd; spread 1/4 cup on top.
Glaze:
*Heat all ingredients in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and boil until mixture is reduced by 1/4, about 5 minutes.
*Immediately pour glaze over top of cake, allowing some to drizzle down sides.
Makes 12.
I found this recipe in "Bon Appetit".
Labels: coconut, coconut cream, lemon curd, orange glaze, pound cake
