Method

Preheat oven to 180’C.

Butter and flour 3 (23 x 3.75 cm) cake pans, and then line the bottoms with greaseproof paper

Coconut Cake:

Take the Ready Egg out of the fridge to come to room temperature.

In a mixing bowl sift together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 2-3 minutes). Add the bottle of Ready Egg slowly, a splash at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.

Frosting: In a stainless steel bowl over a saucepan of simmering water, place the Read Egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

Assemble: Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of toasted coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Ice the top and sides of the cake with the frosting and then sprinkle with about 1 cup of coconut. Serve immediately!

Recipe courtesy Ready Egg, developed by Source Management.