Lemon-Coconut Cake

A light and delectable cake is a taste of paradise. One time while vacationing in Hawaii, I had a chance to enjoy this cake.  I try to make this cake again and hope that I will capture the wonderful and delightful taste and texture of this cake. Doubling the recipe ingredients will be enough for a three-layer cake.

Ingredients:
4 eggs, separated
1 cup all-purpose flour
1/2 tsp baking powder\1/3 cup buttermilk
Pinch of salt
1/2 cup sugar
1 tsp vanilla
2 tbs lime juice
1 tbs lime zest
1/3 cup buttermilk
Topping:
1 cup coconut flakes

Directions:
Preheat oven to 350°.
Coat a 9 in. square or round cake pan  with 1 tablespoon butter and flour. Shake the pan and set aside.

 

Sift the flour, salt, and baking powder together.

Using a KitchenAid blender with the flat beater, beat the egg yolks in medium speed, gradually adding sugar until light and fluffy (about 4 to 5 minutes). Add the lime zest, lime juice, and vanilla. Gradually add the flour alternate with buttermilk  and blend well after each addition.

In the same KitchenAid blender with a very clean bowl and a whisk, beat the egg white on high-speed until the egg white is stiff.

With a rubber or plastic spatula, fold the whites into the egg yolks mixture, blending gently until well mixed.

 Pour the batter into the prepared cake pan and top with coconut flakes evenly over the cake and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

 This cake can be server as is, with chocolate frosting, or with whipping cream.