Coconut Cake with Fluffy Icing

geniuskitchen.com

John Doran

subheading: FOR FILLING:

3 ⁄4 cup fresh lemon juice

8 teaspoons cornstarch

1 1⁄2 cups sugar

8 egg yolks

1 ⁄2 cup butter, cut into 8 pieces

2 grated lemons, zest of

1 pinch salt

subheading: FOR CAKE:

3 cups cake flour

1 teaspoon baking powder

1 ⁄4 teaspoon salt

2 cups sugar

1 cup butter, softened

4 eggs, at room temperature separated

1 teaspoon vanilla

1 cup canned unsweetened coconut milk, well stirred

subheading: FOR ICING:

1 1⁄2 cups sugar

2 egg whites, at room temperature

2 teaspoons corn syrup

1 ⁄4 teaspoon cream of tartar

1 teaspoon vanilla

1 (17 ounce) bagshredded sweetened coconut (2 ⅔ cups)

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