LIVE

Gallery

Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
24
Advertisement

Ingredients

Cake
Frosting

Directions

Cake
  • Heat oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Line bottom with wax paper. Coat paper.

    Advertisement
  • In a large bowl, whisk together flour, baking powder and salt. Combine milk and extracts. In a medium-size bowl, beat egg whites until frothy and then beat in 1/4 cup of the sugar until stiff peaks form.

  • In a second large bowl beat remaining 11/4 cups sugar with butter on low. Beat in flour mixture, alternating with milk mixture. Beat 1 minute. Fold in beaten egg white mixture in 2 batches.

  • Spoon batter into prepared pan and spread evenly. Bake at 350° F for 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack and cool completely.

Frosting
  • In a large bowl, beat together butter, confectioners' sugar, lemon juice, milk and extracts until smooth.

  • Place toothpicks around the edge of cake, halfway up sides. Using picks as a guide, slice cake in half horizontally. Using two large spatulas, lift off top layer and place on a cutting board. Spread lemon curd on cut side of bottom layer. Gently replace top layer.

  • Reserve 1 1/2 cups of the frosting for piping a border and message. Spread cake with remaining frosting. Press coconut onto sides. Transfer 1 cup of the reserved frosting to a piping bag fitted with #21 star tip. Pipe shell pattern on top edge of cake. Tint remaining 1/2 cup frosting with food coloring, if desired. Transfer to bag fitted with writing tip and inscribe.

Nutrition Facts

405 calories; fat 14g; cholesterol 31mg; saturated fat 9g; carbohydrates 70g; insoluble fiber 1g; protein 3g; sodium 135mg.
Advertisement