Coconut Cake with Gioia Luisa Limoncello Custard

Coconut Cake with Gioia Luisa Limoncello Custard
Prep time
Cook time
Total time
This cake is created with 3 components; baked cake, custard filling and creamy white frosting. It is recommended that the custard be made first, then the cake then the frosting. While there is a bit of preparation time needed, the end result is quite tasty; enjoy!
Serves: 10
  • 4 egg yolks (reserve egg whites from 2 eggs for white frosting below)
  • 2 cups whole milk
  • ½ cup of fine sugar
  • ⅓ cup + 1 teaspoon corn starch
  • 4 tablespoons Gioia Luisa Lemoncello
  • ⅓ pound angle flake coconut
  • -----------------------------------------------
  • ¾ cup shortening
  • 3 eggs
  • ¾ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2¼ cups cake flour
  • 1½ cups sugar (preferably baker’s fine sugar)
  • 2½ teaspoons double-acting baking powder
  • 1 teaspoon salt
  • -----------------------------------------------
  • 1¼ cups light corn syrup
  • 2 egg whites at room temperature (using egg whites from custard recipe above)
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ⅔ pound angel flake coconut
  1. Preheat over to 375°.
  2. Grease and flour two 9-inch round cake pans. We recommend using cake flour for dusting the pans.
  4. In 2 quart saucepan over medium heat with wire whisk, mix egg yolks and milk until blended, slowly add sugar. In a separate small bowl, dissolve corn starch and Gioia Luisa Lemoncello and slowly add to hot mixture. Continue to stir constantly until mixture thickens; about 10 minutes. Remove from stove, cover custard surface with waxed paper; refrigerate until well chilled, about 2 hours.
  5. Note: Coconut will be added when cake is assembled.
  7. In large mixing bowl at low speed, beat shortening and eggs together until creamy, and then add milk and pure vanilla. Sift together next 4 ingredients, then slowly add to cream mixture. Increase to medium speed for 5 minutes, occasionally scraping the bowl.
  8. Evenly pour batter between the two pans and bake 25 – 30 minutes until knife is inserted into middle of cake and comes out clean. Cool in pans on wire rack for ten minutes; then remove cake from pans and continue to cool.
  10. In a 1 quart saucepan over medium heat, bring corn syrup to a rolling boil and then remove from heat.
  11. In a large bowl, at high speed beat egg whites until foamy; add salt and continue beating until soft peaks form.
  12. Slowly add in hot syrup and beat 6 to 8 minutes until mixture is fluffy and peaks form when beater is raised.
  13. At medium speed, add vanilla extract until blended. Do not overbeat.
  14. Note: Coconut will be added when cake is assembled.
  16. Line serving platter with pieces of wax paper which will be removed after cake is assembled and frosted.
  17. Remove chilled custard, pull off waxed paper and stir in ⅓ pound of angel flake coconut.
  18. With sharp knife, slice each cake horizontally in half. Place first layer on plate, cut side up and spread ⅓ of filling over cake. Repeat process with next 2 layers. After placing final 4th cake layer, frost sides and top with Creamy White Frosting. When completely frosted, sprinkle the coconut on side and top and gently press coconut into frosting. Refrigerate until serving time.
  19. Just before serving, gently pull out the strips of wax paper from under the cake. You may need to use a spatula to help keep frosting in place. With any luck, your cake plate should be clean. Serve with small glass of Gioia Luisa Lemoncello and be ready to amaze your guests with this delicious cake! Saluté!

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