Lemon Cake with Haupia Filling & Hibiscus Buttercream
Ingredients
For the lemon cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk, at room temperature
4 large egg whites, at room temperature1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1 1/2 cups sugar
lemon zest from two lemons
1/2 cup (1 stick) unsalted butter, at room temperature
For the haupia:
2 tablespoons + 1 teaspoon cornstarch
1/4 cup + 1 1/2 tablespoons water
1 1/2 cups full-fat coconut milk
1/4 cup + 1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract or spiced rum (optional)
Visit Butterlust for the rest of this recipe & baking instructions.
