Ginger Lime Coconut Cake With Marshmallow Frosting
If you like coconut cake, you'll love this. It's a little involved to make but worth it. Turns out very pretty and impressed my mothers's friends when she made it for a reunion. Recipe says to make the ginger-lime curd a couple of days in advance. The cooking times are approximates depending on how fast you work. From bon appetit june 2004. (reviews on bon appetit's web site were good but some reviewers said the cake was too dry. I did not find that to be true.)
Steps
For ginger-lime curd:.
Whisk eggs , yolks , sugar , lime juice , lime peel , ginger , and salt in large metal bowl to blend.
Place bowl over saucepan of barely simmering water.
Whisk constantly until curd thickens , about 8 minutes.
Remove bowl from over simmering water.
Whisk butter into curd.
Strain through fine strainer set over bowl.
Discard solids in strainer.
Press plastic wrap directly onto surface of curd.
Chill overnight.
Keep refridgerated.
For cake:.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 350f butter four 9-inch-diameter cake pans with 1 1 / 2-inch-high sides.
Line bottoms of pans with parchment paper rounds.
Butter parchment.
Dust with flour.
Sift flour , baking soda , and salt into large bowl.
Using electric mixer , beat butter in another large bowl until smooth.
Gradually add sugar and beat until very well blended , about 5 minutes.
Beat in eggs 1 at a time , scraping down sides of bowl before each addition.
Ingredients
eggs, egg yolks, sugar, fresh lime juice, lime zest, fresh ginger, salt, unsalted butter, cake flour, baking soda, buttermilk, bamboo skewer, egg whites, water, light corn syrup, cream of tartar, vanilla extract, sweetened flaked coconut