lemon cake with haupia filling & hibiscus buttercream…

Lemon Cake with Haupia Filling & Hibiscus Buttercream


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.

Lemon-Haupia-Hibiscus-Cake-10 Lemon-Haupia-Hibiscus-Cake-35-2

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