Lemon Cake with Haupia Filling & Hibicus Buttercream

Ingredients

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk, at room temperature
• 4 large egg whites, at room temperature1 teaspoon pure vanilla extract
• 1/2 teaspoon pure lemon extract
• 1 1/2 cups sugar
• lemon zest from two lemons
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons + 1 teaspoon cornstarch
• 1/4 cup + 1 1/2 tablespoons water
• 1 1/2 cups full-fat coconut milk
• 1/4 cup + 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract or spiced rum (optional)
• 4 large egg whites
• 1 1/4 cups sugar
• 1/4 cup hibiscus simple syrup (see notes)
• 3 sticks butter (1 1/2 cups), softened and cut into 1 tbsp pieces
• 2 teaspoons lemon zest

Instructions

For the lemon cake:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare two 8-inch round cake pans by lining them with parchment paper and buttering the edges.
2. Combine the flour, baking powder, and salt in a sifter. Remove from the equation.
3. Whisk together the buttermilk, egg whites, and extracts in a medium mixing basin (or a large measuring cup). Remove from the equation.
4. Combine the sugar and lemon zest in a separate bowl and mix it together with your fingertips until the sugar is wet and aromatic.
5. Cream butter and lemon sugar mixture until light and creamy, about 5 minutes, using a stand mixer with paddle attachment or a hand mixer.
6. Alternate adding the dry and wet mixtures in thirds, beginning and finishing with the dry mixture, until well incorporated, with the mixer on medium.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, after dividing the batter amongst the prepared pans. Cool on a wire rack in the pan.

For the haupia:

1. In a small bowl, combine all of the ingredients. Combine the corn starch and water in a mixing bowl. Remove from the equation.
2. Stir the coconut milk, sugar, and salt together in a large saucepan over low heat until the sugar is dissolved.
3. When the sugar is completely dissolved, whisk in the cornstarch/water mixture and bring to a boil, continually stirring. Important: Because the mixture burns easily, you must continually whisk it.
4. Allow to boil for 1-3 minutes, or until the haupia has thickened.
5. Remove from the heat and continue to whisk every few minutes while it cools. Stir in the extract once it has cooled somewhat (s). Chill until ready to use in the refrigerator.

For the hibiscus swiss meringue buttercream:

1. In a heatproof dish, combine the egg whites and sugar and place over a saucepan of simmering water.
2. Heat until the sugar has dissolved, stirring continuously. Fill the bowl of a stand mixer with the mixture and the whisk attachment.
3. For about 8 minutes, beat on medium-high speed until stiff peaks form and the liquid has cooled to room temperature. To the touch, the bowl will be chilly.
4. Reduce the speed to medium and add the butter 2 tablespoons at a time, mixing well after each addition. Note: If the frosting seems soupy or curdled, continue to beat on medium-high speed until the frosting is thick and smooth again.
5. Scrape down the sides of the bowl as required as you blend in the hibiscus simple syrup and lemon zest until smooth and totally absorbed.

To assemble:

1. If desired, level your cake layers. One layer of cake should be placed on a cardboard circular or immediately on the serving tray. To make a buttercream dam, pipe a ring of buttercream around the edge of the cake.
2. Place the second layer of cake on top of the coconut haupia in the dam. Refrigerate for 30 minutes to 1 hour to let the haupia to cold and solidify.
3. To seal in any crumbs, cover the entire cake with a thin coating of icing once it has been refrigerated. Return the icing to the refrigerator for 15-30 minutes to stiffen up.
4. Apply buttercream liberally over the top and sides of the cake, smoothing with an offset spatula as needed, and finish with fresh flowers, if desired.

Source: Butterlust

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