Meyer Lemon Cake with Coconut Frosting

Ingredients

Cake

• 16 tbsp. unsalted butter, softened, plus more for pans
• 2 1/2 cups cake flour, plus more for pans, sifted
• 2 1/2 tsp. baking powder
• 4 eggs
• 1 tsp. kosher salt
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1 1/2 cups sugar
• 1 lemon’s zest

Frosting

• 1 14 oz can unsweetened coconut milk
• 1 cup unsalted butter
• 2 ½ cups powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Set aside two 9-inch cake pans that have been greased and floured, with 1 cup of butter left out to soften. Place one little, one medium, and one large bow to the side.
2. Sift together your flour, baking powder, and salt in a medium mixing basin, then put aside.
3. In a small dish, combine the milk and vanilla extract; leave aside.
4. 3 minutes on medium-high speed, cream butter, 1 1/2 cup sugar, and zest in a large mixing bowl until pale and fluffy. One at a time, add the eggs, beating thoroughly after each addition. Add dry ingredients in three batches and wet components in two batches on low speed. Increase the speed to high and beat for 5 seconds, or until the batter is smooth.
5. Pour the batter evenly between the prepared pans using your scale, level the surface with a rubber spatula, and softly tap the pans on the counter to remove any big air bubbles.
6. Place on the same rack in the oven for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 20 minutes before inverting onto wire racks to cool completely.
7. You will make your reduced coconut milk while your cakes are cooling. It’s really easy; all you have to do is pour your coconut milk into a deep sauce pan and cook it over medium high heat. The milk will boil, and you’ll need to stir it constantly till it reduces to the proper thickness, which should take around 25 minutes. Pour into a bowl and set aside to cool.
8. Butter should be smoothed out with an electric mixer. Once the sugar has cooled, add a third of a cup of reduced coconut milk and combine until a lovely frosting is formed.
9. Begin preparing the cakes by removing the rounded top of the cake and discarding it. Next, mark halfway up the cake with a ruler and cut through with a serrated knife to form two layers. To make the cake, start with one layer of cake, then apply icing, top with coconut flakes, and continue with the next cake layer. Cover the cake in coconut frosting and coat all of the surrounding areas.
10. To finish, add a peep or a few malt balls that look like Easter eggs to the top of the cake, like we did. Enjoy!

Source: Food Nasty

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