Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache
A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.
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Recipe Summary
Ingredients
14
Original recipe yields 14 servings
Directions
Cook's Notes:
You can use light coconut milk instead of full-fat. You can use half-and-half instead of heavy cream for the coconut cake batter.
You can use baker's spray on three 9-inch silicone cake pans instead of metal cake pans.
Lemon curd and pastry cream can be prepared up to 3 days in advance.
Nutrition Facts
Per Serving:
775 calories; protein 9.6g; carbohydrates 87g; fat 44.5g; cholesterol 247.1mg; sodium 283.1mg. Full Nutrition