Lemony Lamb And Coconut Cake

Hello everyone, I made some lemony lamb coconut cake. I love that this recipe using lemon curd and coconut flakes in the actual cake batter. It tastes like.. lemony coconut flavored clouds.  And I love this adorable sleeping lamb face. It makes me feel sort of relaxed looking at it.

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Lemon Coconut Cake 

Makes (2) 8-inch Cakes
Preheat Oven to 350°F Bake 40-45 minutes

• 1 lb (16 oz or 454 grams) Granulated Sugar
• 8 oz (228 grams) Unsalted Butter (Softened)
• 2 3/4 oz (77 grams) Lemon Curd
• 2 Tbsp (30 ml or 28 grams) Fresh Lemon Juice
• Zest of 3 Lemons
• 12 oz (340 grams) Cake Flour
• 1 Tbsp (12 grams) Baking Powder
• 1/2 tsp (2.5 grams) Salt
• 8 oz (228 grams) Shredded Coconut
• 5 large eggs 
• 8 fl oz (237 ml or 228 grams) Whole Milk
• 2 tsp (10 ml or 10 grams) Vanilla Extract 

Swiss Meringue Buttercream

Make 2 1/2 qts 

• 12 oz (355 ml or 340 grams) Egg Whites
• 1 1/2 lb (24 oz) Granulated Sugar
• 3 lb (48 oz or 1.36kg) Unsalted Butter
• 2 tbsp (30 ml or 1 oz) Vanilla Extract (Or Almond, Lemon)

Etc: 10 oz Premade lemon curd or more for filling, red/pink, and black food coloring

Directions For Cake: 

1. Using a stand mixer in the largest bowl cream together butter, sugar, lemon curd, lemon juice, and the zest on low speed with the paddle attachment for 5 minutes. Stop and scrape the bowl and mix for 1 more minute. What I really love about this recipe is that it uses lemon curd in the batter.
2. In a large bowl sift together flour, baking powder, salt, basically all the dry ingredients. Set this bowl aside.
3. In another bowl whisk together eggs, milk, and vanilla.
4. Alternate the milk mix and the dry ingredients into the creamed butter in three stages. So we take turns adding the milk and flour giving the batter time to absorb everything. Lastly, stir in the coconut flakes.
5. Bake at 350 F these in two 8 inch pans lined with parchment paper or brown paper bags and bake for 40-45 minutes or until it passes the toothpick test.

Directions For Frosting: 

1. Whisk egg whites and sugar in a bowl together over a double boiler until the temperature hits 140F using a thermometer. 
2. Throw this all into a stand mixer with a whisk attachment and whisk this until the egg whites have become stiff and the bowl of the mixer is room temperature and no longer hot or warm when you touch it. Cut butter up into cubes. 
3. Gradually add in th butter in four parts, 15 seconds each. Beat this until light and fluffy. Scrape the bowl and add in the vanilla. It may look like its curdling, but you just need to keep whipping this up
4. Gently remove the cake from the pans once its cooled. Running a knife around the edges. Using a cake leveler from wilton to split this cake in half, you can also use a bread knife.

Cake Assembly Directions:

1. Using a 21 star tip from wilton. And I’ll be using this to make the rosette design, and basically on the entire cake really.
2. Pipe some frosting around the cake, this is called a dam that keeps the filling from squeezing out from the cake. Be a little generous and go around three times because we’re using lemon curd for a filling and it may drip out. Just spoon on the lemon curd and spread it out.
3. Place on a cake layer, and add more buttercream to this, but for this layer I’m going to add on buttercream because i want more of this buttercream in here. So I’m just piping a circle of buttercream and filling it up
4. The last layer is going to be lemon curd, I’m triple adding this frosting dam and spreading on the lemond curd, and placing the last and final cake layer. 
5. Pipe frosting into the cracks
6. Crumb coat the entire cake. Then add a thick layer of frosting on top. If you feel like you need to, place the cake alone in the fridge to firm up. and the frosting will seal in the moisture. 
7. Pipe on rosettes going in a circle, and another circle around it the opposite direction. if it makes any easier for you, you could make them the same direction. Going onto the top of the cake, I’ll be piping the same design. Rosettes around the cake in a circle. Pipe some reverse shells around the sort of hairline of the sheep just to frame the face. Build on one spot, and twist it over, and you just keep doing the same thing over and over, but each shell has to twist the opposite direction. Dye some of the frosting black, and pink. I used just in a ziplock bag with the ends snipped very small. And I piped on sleeping U eyes and some eyelashes. a dot for the nose, a smiley face mouth, and some pinks for the cheeks. 

VIDEO TUTORIAL ON LEMONY LAMB 

AND COCONUT CAKE