Ingredients for Coconut Layer Cake With Lemon Filling And Marshmallow Like Frost
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How to Make Coconut Layer Cake With Lemon Filling And Marshmallow Like Frost
- Preheat oven to 350°F (175°C). Prepare four 8-inch round cake pans by greasing and flouring them.
- Make the cake batter according to your chosen recipe (instructions not included, as it's assumed to be a known recipe doubled). Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Meanwhile, prepare the lemon curd filling: Combine ingredients in a double boiler, whisking constantly, until thickened. Let cool completely.
- Prepare the marshmallow fluff frosting: Cook sugar and water in a saucepan over medium heat to 240°F (116°C) on a candy thermometer. Beat egg whites until stiff peaks form. Gradually add the hot sugar syrup to the egg whites, beating constantly until glossy and cool. Fold in the vanilla and salt.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon curd on top. Repeat with remaining layers.
- Frost the entire cake with the marshmallow fluff frosting. Decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
194g
Fat
38g
Carbs
21g
