Skip to main content

Lemon-Raspberry-Coconut Cake

I love this flavor combination! When friends commissioned a birthday cake for a magical-themed party, I thought a coconut cake topped with a top hat and a stuffed rabbit would be just the ticket. Like most of my cake creations, it's hearty and not too sweet...and made with whole wheat!

Lemon Cake Layers
2-1/4 C white whole wheat flour
1 T baking powder
8 T softened butter
1-1/2 C organic sugar
1 T finely grated lemon zest
1/2 t fresh lemon juice
1-1/4 C organic whole milk
4 egg whites

Preheat the oven to 350 degrees. Blend all the dry ingredients in a bowl. Beat the butter and sugar until light. Beat in the lemon zest and juice. In a separate bowl, whisk together the milk and egg whites. Add half of the flour mixture to the butter mixture, then half of the egg mixture. Continue adding and mixing until all are incorporated. Divide the batter into two prepared pans and bake for 30-35 minutes till a toothpick inserted comes out clean. Cool layers in pans for 5 minutes before inverting onto a cooling rack.

Lemon Buttercream
4 egg whites
1/2 C organic sugar
1/2 C powdered sugar
2-1/2 sticks of softened butter
1/4 C strained fresh lemon juice
1 t vanilla extract

Whisk together the egg whites and sugars. Over a pan of simmering water, continue whisking till the egg whites are warm and the sugars are dissolved. Whip till cool and increased in volume. Beat in the butter until smooth. Beat in the lemon juice and vanilla.

Assemble the layers with raspberry preserves and lemon buttercream. Frost the cake with the remaining buttercream. Press shredded coconut all over the outside of the cake.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce