COCONUT LEMON BUTTERCREAM
Steps:
- 1. Toast the coconut. In a small, shallow pan, melt 1 tablespoon of butter over medium heat on the stove. Stir with lemon juice. Add the toasted coconut and sugar and stir frequently until the edges become golden brown, about 5 to 7 minutes. Be careful not to burn it. Transfer to a plate and cool to room temperature. 2. Prepare the buttercream base. Whisk egg whites and 1 cup of sugar for 3 to 5 minutes in a heatproof bowl set over a pan of simmering water, until meringue is hot to the touch. The sugar granules will be dissolved and the liquid will look like fluffy marshmallow cream, but thinner. 3. Remove bowl from the heat and beat for 5 minutes on medium speed using a hand mixer or a stand mixer fitted with a whisk attachment. Change to a paddle attachment if using a stand mixer, and add half of the soft butter. Mix until smooth, before adding the next half to combine. Scrape the sides of the bowl with a spatula and give it a quick stir. Beat with the mixer for another 6 to 10 minutes to thicken. Scrape the sides and lower the speed to medium, and gradually add lemon juice and vanilla. 4. Fold in 3/4 cup of toasted coconut. Assemble the Cake 1. Dot 3 3‐inch strips of parchment paper with the icing. Use the icing to stick the 3 strips into a triangle on a plate or cake stand. Place cake on top of the strips. This will help keep the icing process clean. 2. Spread icing on the top and sides. Sprinkle and pat toasted coconut on the top and sides. 3. Slowly pull the parchment strips and add frost to the sides as needed. This cake is best served on the day it is made, but can be refrigerated and will keep moist for a couple of days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nikita Murphy
[email protected]This recipe is a waste of time and ingredients.
Kamila Liberty Laka
[email protected]This frosting is disgusting. It tastes like chemicals.
Kamal Mishra
[email protected]I would not recommend this frosting. It was too sweet and too runny. I ended up throwing it away.
Rehema Omary
[email protected]Overall, I thought this frosting was pretty good. It was easy to make and it tasted good, but it wasn't anything special.
Okeowo Adeyinka
[email protected]I found this frosting to be a bit too runny. I had to add more powdered sugar to get it to the right consistency.
Helala Lala
[email protected]This frosting is a bit too sweet for my taste, but it's still good. I think I would use less sugar next time.
Apple Lovers
[email protected]I'm not a huge fan of coconut, but I loved this frosting. The lemon flavor really balances out the coconut and makes it taste amazing.
Yuko Lopez Esau
[email protected]This frosting is so easy to make and it tastes amazing! I've used it on cakes, cupcakes, and cookies, and it's always a hit.
Tabrez faizi official
[email protected]I love the combination of coconut and lemon in this frosting. It's so unique and flavorful. I used it to frost a vanilla cake and it was a perfect match.
Mushahid Hussain
[email protected]This is the best buttercream frosting I've ever had! It's so light and fluffy, and the coconut and lemon flavors are perfectly balanced. I will definitely be making this again.
Boateng Isaac
[email protected]I made this frosting for my daughter's birthday cake and it was a huge hit! The frosting was easy to make and held up well on the cake. It also tasted delicious, with the perfect balance of coconut and lemon flavors.
Asin Khan
[email protected]This coconut lemon buttercream is a delightful combination of flavors that perfectly complements any cake or cupcake. The coconut adds a tropical sweetness, while the lemon brings a bright, citrusy zing. The result is a frosting that is both flavorfu