Last weekend my Husband and I attended the annual school auction for our Nephews. Every year I bake two cakes to donate to the auction. This year I made a Vanilla Cake with Lemon Curd filling, Vanilla Butter Cream Frosting and topped with Toasted Coconut. The cake went for $150 dollars!
Cake
1 ½ cup butter (stick and a half), softened
3 cups sugar
6 large eggs, at room temperature
2 ¼ cups self rising flour
1 ¾ plus 1/8th cups all purpose flour
1 ½ cup milk
4 t. vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2 inch round cake pans.
To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs one at a time, beating well after each one is added. Combine the flours and add slowly until incorporated, alternating the milk and vanilla extract. Divide the batter among the cake pans. Bake for about 20 to 25 minutes or until a knife comes out clean. Let the cakes cool in the pans for about 10 minutes and then remove and finish cooling on a wire rack.
Vanilla Butter Cream Frosting
1 cup butter (2 sticks), softened
8 cups confectioners sugar, about two 1 pound boxes)
½ cup heavy cream
3 t. vanilla extract
In the bowl of an electric mixer, beat the butter on medium speed until creamy. Reduce speed to low and gradually add 4 cups of the powdered sugar and ¼ cup of the heavy cream. Add the remaining sugar and cream. Continue to beat on low speed until blended. Add the vanilla and beat until blended.
Filling and Topping
2/3 Cup Lemon Curd
1 cup toasted coconut
To toast the coconut, place into a large skillet over medium heat. Stir occasionally until you begin to see the coconut develop a golden brown color. Watch carefully and stir until you have mostly golden brown coconut.
To assemble
On a plate, put first layer of cooled cake and spread 1/3 cup of lemon curd over the entire layer. Repeat with next layer of cake. Place the third layer on top. Begin with the top and add frosting and spread. Carefully frost the sides of the cake. When the toasted coconut is cooled, carefully place on top of the cake.
Cake
1 ½ cup butter (stick and a half), softened
3 cups sugar
6 large eggs, at room temperature
2 ¼ cups self rising flour
1 ¾ plus 1/8th cups all purpose flour
1 ½ cup milk
4 t. vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour three 9 x 2 inch round cake pans.
To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs one at a time, beating well after each one is added. Combine the flours and add slowly until incorporated, alternating the milk and vanilla extract. Divide the batter among the cake pans. Bake for about 20 to 25 minutes or until a knife comes out clean. Let the cakes cool in the pans for about 10 minutes and then remove and finish cooling on a wire rack.
Vanilla Butter Cream Frosting
1 cup butter (2 sticks), softened
8 cups confectioners sugar, about two 1 pound boxes)
½ cup heavy cream
3 t. vanilla extract
In the bowl of an electric mixer, beat the butter on medium speed until creamy. Reduce speed to low and gradually add 4 cups of the powdered sugar and ¼ cup of the heavy cream. Add the remaining sugar and cream. Continue to beat on low speed until blended. Add the vanilla and beat until blended.
Filling and Topping
2/3 Cup Lemon Curd
1 cup toasted coconut
To toast the coconut, place into a large skillet over medium heat. Stir occasionally until you begin to see the coconut develop a golden brown color. Watch carefully and stir until you have mostly golden brown coconut.
To assemble
On a plate, put first layer of cooled cake and spread 1/3 cup of lemon curd over the entire layer. Repeat with next layer of cake. Place the third layer on top. Begin with the top and add frosting and spread. Carefully frost the sides of the cake. When the toasted coconut is cooled, carefully place on top of the cake.
