My Easter Lemon Coconut Cake

I was asked to bring the Gluten Free dessert to my family Easter dinner and I was looking through my copy of Debi Field's Great American Desserts. No, it's not remotely a GF cookbook, which is precisely why I use it! She has great recipes that are probably a nutritionist's nightmare, but they taste SO GOOD. Anyway, I created a GF adaptation/melding of her Coconut Cake and her Lemon-Cream Coconut Cake. My version of the Lemon Coconut Cake got rave reviews from both gluten free and regular people alike.

Equipment needed:

* Two 9 inch cake pans, greased and floured (I used white rice flour)

* Electric mixer (this is a must, unless you have really strong arm muscles)

* Pastry bag with large star tip

* Oven, preheated to 350 degrees F

Cake ingredients:

12 tbsp unsalted butter, softened (room temperature is best)

2 cups sugar

1 tsp pure vanilla extract

1 tsp pure lemon extract

finely grated rind from 1/2 a lemon (save the other half for the filling)

2 3/4 c gluten free flour (I use a ratio of 2 parts white rice flour or finely ground brown rice flour, 1 part potato starch and 1 part tapioca starch)

1 rounded tsp xanthan gum or guar gum

1 tbsp baking powder

1/2 tsp salt

1 c water

4 large egg whites at room temperature (separate whites from yolks when the eggs are cold. Save the yolks for the filling)

1/4 tsp cream of tartar

1/3 c evaporated milk

3 tbsp sweetened condensed milk

Lemon filling:

1 1/3 c sugar
1/2 c water

4 tbsp cornstarch

2 tbsp lemon juice

4 egg yolks at room temperature

2 tbsp unsalted butter

1 c sweetened shredded coconut

finely grated rind from 1/2 a lemon

Frosting:

8 oz. cream cheese, softened

4 tbsp (1/2 stick) unsalted butter, softened

1 lb powdered sugar
1/2 c sweetened shredded coconut (optional)

Garnish (optional):

1/4 c flaked coconut, lightly toasted (on a light cookie sheet in a 325 degree oven for about 10 minutes, stirring half way through. Watch closely so it doesn't over-brown!)

Make the cake layers:

1. Mix butter and sugar in electric mixer on medium speed until until creamy, about 2 minutes. (Scrape down the sides of the bowl and mix for another minute).

2. Add lemon rind, vanilla and lemon extracts to butter mixture until well combined.

3. In a separate bowl, mix flour, baking powder and salt. Add dry ingredients to butter mixture in thirds, alternating with water. Mix well after each edition. Begin and end with dry ingredients.

4. In a separate bowl, beat egg whites until frothy, then add cream of tartar and beat until stiff peaks form.

5. Gently but thoroughly fold beaten egg whites into batter. Divide batter between the two prepared cake pans. Smooth batter.

6. Bake 25-30 minutes, or until a toothpick comes out clean.

7. Let the cakes cool in their pans for 10 minutes on wire racks before turning cakes out onto the racks until the cakes reach room temperature.

Make the lemon filling:
This can be done while the cakes are baking in the oven.
1. In a heavy saucepan, whisk together the sugar and cornstarch. Over Medium high heat, stir in the 1/2 cup of water and lemon juice until the mixture is very smooth and bring to a boil, stirring constantly. The mixture should start to thicken and be less opaque.
2. Lower the heat to a simmer and cook an additional 2-3 minutes until the mixture turns thick and glossy (DON'T be tempted to skip this step, it helps to fully develop the starches so you won't end up with a soupy mess!)
3. "Temper" the egg yolk so they don't curdle by stirring a large spoonful of the lemon mixture into the egg yolks. Repeat.
4. Add the tempered egg yolks into the lemon mixture, stirring constantly over low heat. As soon as the mixture begins to steam, remove from heat and stir in butter, coconut and grated lemon rind.
5. Let cool to room temperature, stirring occasionally.

Make the frosting:
1. Put cream cheese and butter in a large mixing bowl and beat until smooth with an electric mixer on medium speed.
2. Scrape down the bowl with a rubber spatula, then beat in powdered sugar in small amounts until creamy and smooth.
3. Scrape the bowl and mix a final time to ensure a smooth, even frosting.

Assemble the cake:
1. Carefully cut the "dome" off the top of both cake layers to give them a level surface. Use unflavored dental floss or a long, serrated knife to split each cake layer in half, creating four layers total.
2. Place one layer on a serving plate or cake stand, then spread half of the lemon filling over it. Carefully place the next layer on top of the lemon filling.
3. Spread a layer of cream cheese frosting as the middle filling for the cake, then place the third layer over it.
4. Pour the remaining lemon filling on top of the third cake layer, and spread to the edges, then top with remaining cake layer.
5. Carefully, using a long metal spatula, spread cream cheese frosting over the top of the cake, being careful not to let it drip over the sides.
6. Fill a pastry bag fitted with a large star tip with cream cheese frosting. Create border of large stars around the top rim of the cake and around the bottom edge of the cake.
7. Press lightly toasted coconut flakes over the top of the cake, being careful not to upset the star border.
8. Cool in the refrigerator at least one hour before serving.