Cuckoo For Coconut Cake
March 9, 2006

This splendid cake is a family favorite for March birthdays. We first spotted it on the cover of a Southern Living magazine in 1995, and went on to adapt the recipe to our own northern ways of cooking. Although it seems sophisticated, it is easy to make and teaches a few new techniques. We love this cake because it celebrates change-- growing a year older and the change of seasons. The fluffy white frosting reminds us of the final snowstorm of winter, while the lemon curd hints that spring is not too far away.

Yellow Cake:
- Preheat the oven to 350 degrees and spray 3- 9" round cake pans with non-stick spray.

- In a mixing bowl combine 1-18.25 ounce package of yellow cake mix with 1 cup of water, 3 large eggs, one-half cup canola oil, and 1 teaspoon of vanilla.

- Mix well and divide batter among the three pans. Bake 15-18 minutes until tester comes out clean. Cool cakes for 10 minutes then invert onto cooling racks.

Lemon Curd Filling:
- Combine 1 cup of sugar with one-fourth cup cornstarch in a medium saucepan. Stir in 1 cup of boiling water and cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (2-4 minutes.)

- Crack four egg yolks into a small mixing bowl. Reserve the whites for the frosting recipe below.

- Gradually stir about one-fourth of the hot mixture into the yolks. Add yolk mixture back into the sugar water, stirring constantly with a whisk. Stir in one-third cup fresh lemon juice and cook until thickened, about a minute. Whisk in 2 tablespoons of butter. Let curd cool and thicken.

Fluffy White Frosting:
- In a medium sized sauce pan combine 1 cup sugar, 1 and one half cups of water, and 2 tablespoons of corn syrup. Cook, without stirring, until mixture reaches the "soft ball" stage or 240 degrees on a candy thermometer. This can take up to 30 minutes and the consistency will be syrup-like.

- Beat 4 reserved egg whites and one-fourth teaspoon cream of tartar at high speed with an electric mixer until soft peaks form. Slowly add sugar syrup, beating constantly until stiff peaks form and frosting is desired consistency.

To Assemble:
- Place first layer of cake on a footed cake plate. Spread half of lemon curd on top of the cake face. Add second tier of cake on top of it. Spread remainder of lemon curd, then add third tier. Frost cake with fluffy frosting then cover entire cake with sweetened coconut flakes.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008