Here’s the part we’ve all been waiting for! Assembling our Limoncello Coconut Cake so that we can follow it up by serving it up and savoring every crumb.
- On cake dish, put a dab or frosting in the center. This will stop the cake from sliding on the serving plate.
- Put one layer on the plate top-side down.
- To keep the cake platter clean, put pieces of waxed or parchment paper under the sides of the cake layer. These will be removed after you are done frosting the cake.
- On top of this layer, put a thin line of icing around the edges. This will stop the custard from leaking out the sides as you frost the cake later and aid in serving presentation.
- Fill the center with the limoncello coconut custard.
- Gently lay the second cake layer on top of the custard, placing it top-side up.
- Frost the cake, starting with the top, then frosting the sides.
- For added pleasure, you can also do the following:
- Press shredded unsweetened (toasted or not toasted) coconut into the frosting.
- Toss toasted finely-chopped almonds with the coconut before pressing into top and sides of cake.
- Adorn the top with candied lemon zest (slowly simmer lemon zest curls in simply syrup until tender. Being careful, take out the cooked lemon zest and lightly dredge in pulverized cane sugar. Set them on wire racks to cool and dry before decorating on to the top of the cake.
- Keep cake refrigerated until ready to serve.
- Serving suggestion: You can serve it with your best coffee or tea…but you can also offer a shot of limoncello in a fancy liquor shot glass.
Please note: These recipes are originals that belong to Linda Voorhis. If using/sharing these recipes, please remember to do so with integrity, giving due credit.