Coconut Lemon Cake for a Crowd

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By: Andrew Chase

Large cakes baked in oversize pans make a wonderful presentation and are easier to prepare than assembling a cake cooked in several pans. You can purchase these pans at bulk-food and big-box stores; often you can rent one, too, from the same stores. For best results, use one that's 2 inches/5 cm deep. If using canned coconut milk, shake the cans thoroughly before opening to ensure that the milk is well mixed.

Ingredients

2 cups (500 mL) unsweetened shredded coconut; 3 cups (750 mL) granulated sugar; 2 cups (500 mL) unsalted butter, softened; 8 eggs; 2 tsp (10 mL) finely grated lemon rind; 1/4 cup (60 mL) lemon juice; 1 tsp (5 mL) vanilla extract; 6 cups (1.5 L) all-purpose flour; 2 tbsp (30 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 2-1/4 cups (560 mL) coconut milk
Coconut Icing:: 2/3 cups (150 mL) coconut milk; 1 pkg (170 g) creamed coconut, softened; 1/2 cup (125 mL) unsalted butter, softened; 1/2 tsp (2 mL) vanilla extract; 1 tsp (5 mL) finely grated lemon rind; 6 cups (1.5 L) (approx) icing sugar; 2 tbsp (30 mL) lemon juice

Preparation

Toast coconut on baking sheet in 325F/160C oven until light golden, about 8 minutes. Transfer to bowl; let cool.

In bowl of stand mixer (or in large bowl with hand mixer), beat sugar with butter until light and fluffy, about 4 minutes. One at a time, beat in eggs; beat in lemon rind and juice, and vanilla.

In separate large bowl, whisk together flour, baking powder and soda, and salt. Alternately stir flour mixture and coconut milk into sugar mixture, making 3 additions of flour mixture and 2 of coconut milk; gently fold in toasted coconut.

Scrape into greased and parchment paper–lined 16-inch/40 cm square or 12- x 18-inch/30 x 45 cm metal baking pan; smooth top. Bake in centre of 325°F/160°C oven, rotating after 35 minutes, until cake tester inserted in centre comes out clean, 45 to 50 minutes. Let cool in pan on rack for 30 minutes; remove from pan and paper, and let cool completely.

Coconut Icing: Bring coconut milk to boil; let cool.

In large bowl, beat creamed coconut with butter until light; beat in vanilla and lemon rind. Alternately beat in sugar, coconut milk and lemon juice, making 3 additions of sugar and 2 of coconut milk and lemon juice, adding up to 1-1/2 cups/375 mL more icing sugar, if necessary, until spreadable. (Make-ahead: Cover loosely and refrigerate for up to 1 day; beat to make smooth and spreadable before using.)

Reserving and colouring about 1/3 cup/75 mL for inscription or decorations, if you like, with spatula, spread about 1-1/2 cups/375 mL of the Coconut Icing over top and sides of cake to seal in crumbs, then spread remaining Coconut Icing over cake.

Makes 36 to 49 pieces.

Serving(s): 36 to 49

Nutritional Information
Per each of 49 pieces: about
Calories	332
Protein	3 g
Fat (total)	18 g
Sat. Fat	13 g
Carbohydrate	41 g
Fibre	1 g
Cholesterol	55 mg
Sodium	104 mg
Calcium	3 % RDI
Iron	11 % RDI
Vitamin A	9 % RDI
Vitamin C	2 % RDI
Folate	17 % RDI

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Party time! 9 recipes for summer celebrations

Source

Homemakers Magazine: Summer 2008

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