Once again my Mojo Staff and I have been baking up treats for all of our clients to enjoy and this is our latest dessert. The coconut cake recipe can easily be made into a cupcake or a in a round cake pan. You will have to adjust the baking time for each. The great thing about using mason jars is that they travel very well for a picnic, baseball game, backyard barbeque or even for a party.
Coconut Lemon Trifle Recipe
3 cups flour (sifted)
1 tsp. baking powder
¼ tsp. salt
8 egg whites (changed
2 cups sugar
1 ½ sticks butter unsalted, at room temp.
6 TB. extra virgin coconut oil
1/2 cup sour cream
1 cup buttermilk
2 tsp. vanilla extract
1 cup grated coconut
PREP THE NIGHT BEFORE: all
ingredients should be a room temperature
Preheat oven to 350 F and lightly grease a
parchment lined baking sheet.
Sift together flour, baking powder, baking soda,
baking powder, and salt. NOTE: YOU WILL SIFT FLOUR TWICE
In an electric mixer, using the paddle
attachment, beat butter with 1 ½ cups sugar until light and
fluffy making sure to scrap the sides.
Add the extra virgin coconut oil and beat until
Mix sour cream with buttermilk until well
Beat in dry ingredients with buttermilk mixture
Add vanilla extract and mix until combined
Take mixing bowl out of the electric mixer and
fold in the grated coconut. Pour into a separate large bowl
In a CLEAN electric mixer, using the whisk
attachment, beat egg whites until thickened. Then add ½ cup sugar and whip on
high until stiff peaks form. NOTE: Do not over beat because eggs will curdle
and if mixing bowl is not clean then whites will not thicken.
Gently fold in the egg whites in 2 additions
into cake batter.
batter into baking sheet and for 30-40 minutes until a toothpick comes out
clean (last time baked for 42 minutes)
cup fresh lemon juice
1 tb. grated lemon zest
1/8 tsp salt
1 stick unsalted butter, cut into 1 inch cubes
Prep the Night Before:
In a bowl set over a pan of simmering water,
whisk together lemon juice, sugar, eggs and salt until butter melts and mixture
thickens and coats back of a wooden spoon. Make sure that the heat is not too
high or the eggs will curdle. Medium low heat should be fine but you might need
to turn down the heat.
through a fine-mesh sieve into another bowl and stir in the butter one cube at
time to guarantee a creamy texture. Add lemon zest and stir until combined.
with plastic wrap, pressing directly onto surface, let cool to room
temperature, then refrigerate until chilled.
2 cups heavy whipping cream, cold
1 cup powdered sugar, sifted
1 tsp vanilla extract
Whip the heavy whipping cream on high speed in a
standing mixer until it starts to thicken.
powdered sugar and vanilla extract and whip just until it is blended and looks
like whipped cream. Do not over whip because then it will curdle.
TO ASSEMBLE THE LEMON
Cut out coconut cake with a circle cookie cutter
to the size of your glass or jar. Cut as close as you can to not waste any
Optional: place whipped cream and lemon curd in
a piping bag with a circle tip
dollop of whipped cream and lemon curd in each glass
Press a piece of cake on top make sure there are
no air bubbles
Repeat with a dollop of whipped cream
Repeat with a dollop of lemon curd
Repeat with a piece of cake until the glass is
full. Try to finish with the lemon curd on top!