Ledyard Fair Association meetings are open to the public.
Meetings are held on the third Tuesday in the Morgan Barn (on the Fairgrounds)
Association Meetings start at 7:00 p.m.
Board Meetings start at 8:00 p.m.
Member of the Association of CT Fairs
Help support the Ledyard Fair by visiting our sponsors:
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Thank you to our generous sponsor
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Select "Ledyard Fair" under Charity Name.
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COCONUT LAYER CAKE
1 large egg plus 5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups (9 ounces) cake flour, sifted
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter,
cut into 12 pieces, softened, but still cool
1 cup sweetened shredded coconut
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans with parchment paper lining the bottom. Beat egg whites and whole egg with fork to combine. Add cream of coconut, water, vanilla and coconut extract and beat with fork until thoroughly combined. Combine flour, sugar, baking powder and salt in bowl of mixer. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter, 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy (about 45 seconds). With mixer still running, add remaining 1 cup liquid in steady stream (about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine (about 15 seconds). Divide batter between cake pans. Bake on lower rack until deep golden brown and toothpick inserted into center of cakes comes out clean (about 30 minutes). Cool in pans about 10 minutes. Remove and cool. Make filling and frosting.
Filling:
1/4 cup lemon juice
1/2 cup sugar
3 large egg yolks
4 tablespoons cold unsalted butter cut into 1" pieces
Combine lemon juice, sugar and egg yolks. Whisk until smooth. Cook over medium heat, stirring constantly with a wooden spoon until mixture begins to thicken. Reduce heat and cook on low for an additional 3 to 4 minutes stirring continuously. Remove from heat and strain into a glass bowl. Add butter and whisk until melted. Cool completely before spreading.
Frosting:
1 cup milk
3 1/2 tablespoons flour
2 sticks butter
1 cup sugar
1 teaspoon coconut extract
Cook milk and flour until thick, stirring constantly. Cool. Cream butter with sugar and add extract. Add the cooled milk mixture and beat until light and fluffy.
Spread filling and a layer of frosting between layers and finish frosting cake. Sprinkle top with coconut.
