Torta LIMUNKOKO * LEMONCOCO CAKE

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Rodjendanska za nekog ko voli limun i kokos. Zaista jednostavna torta. Kao fil sam koristila krem od limuna. recept možete videti OVDE.

Sastojci

300 g  brašna
1/2 kašičice sode bikarbone
1 kašičica praška za pecivo
1/2 kašičice soli
1/2 šolje kokosovog mleka
100 ml maslinovog ulja
1 šolja šećera
3 jaja na sobnoj temperaturi
600 g rendanog kokosa
2 Kašike soka od limuna

Fil izmedju

Krema od limuna

Fil spolja

250 g krem sira
250 ml pavlake
1/4 šolje šećera u prahu
malo putera
1 kašičica vanile
Za dekoraciju: Ušećerene kriške limuna ( Recept OVDE)

Priprema

Umutimo samo belanca, pa kad su skoro čvrst šne, dodamo kokosovo mleko ,, maslinovo ulje, sok od limuna i šećer.

Umutimo dobro u glatku masu. Sada postepeno dodajemo brašno, prašak za pecivo, sodu bikarnonu i so.
Kada smo sve dobro izjedinili testo je gotovo

Pečemo u nauljanoj okrugloj tepsiji, koju smo na dnu koje se vadi pokrili pek papirom. Pečemo u predgrejanoj rerni  na 175 stepeni Celzija oko 40 minuta ( zavisno od vaše rerne).

Kad je kolač ispečen ostavimo da se sasvim ohladi pa ga presečemo na pola

Dok se kolač hladi umešamo sve sastojke za fil pa ostavimo u frižideru do upotrebe.

Punimo kolač sa kremom od limuna, pa poklopimo i onda rasporedimo  fil oko cele torte.

Pospemo  rendanim kokosom i ušećerenim kriškama limuna.

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Lemoncoco  Cake

Birthday cake which is very lemony but not overpowering and in balance with coconut flavour.




Ingredients

• 3 cups (300g) sifted cake flour (spoon & levelled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) coconut milk, at room temperature
• 100 ml olive oil
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 1 Tablespoon (15ml) vanilla extract
• optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!)
• 6 ounces sweetened shredded coconut (about 2 loosely packed cups)
• 1 and 1/2 cups homemade lemon curd (full recipe)

Cream Cheese Frosting

• 8 ounces (225g) full-fat brick style cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners' sugar
• 2 Tablespoons (30ml) coconut milk or heavy cream
• 1 teaspoon vanilla extract
• pinch salt
• I have put lemon curd in between 2 halves of the cake. Lemon curd Recipe HERE
• topping: toasted (or not!) sweetened shredded coconut and lemon slices for garnish

Create

1. Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
4. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
5. Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
8. Slice, serve, enjoy!