recipes

Coconut Cake with Lemon Curd

  • PREP TIME 20 minutes
  • COOK TIME 1 hr 15 minutes
  • SERVES 8-10 servings
  • SKILL LEVEL Easy
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Ingredients
  • 200 gm unsalted butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 2 cups plain flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 300 ml coconut milk
  • 2 tsp vanilla extract
  • 1 cup (90 gm) moist shredded coconut

Lemon cream cheese frosting

  • 250 gm cream cheese, softened
  • Zest and juice of ½ lemon
  • ½ cup pure icing sugar, sifted
  • 1 cup coconut flakes

Lemon curd

  • 2 eggs, plus 2 egg yolks
  • 1 cup caster sugar
  • Zest and juice of 3 unwaxed lemons
  • 100 gm cold unsalted butter, cubed

Method
  • Preheat oven to 160°C Fan forced. Butter a 10 x 22cm loaf tin and line with baking paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until pale and fluffy. Add eggs one at time until combined, using a spatula to scrape down the sides of the bowl. Place the flour, baking powder and salt in a bowl and whisk to combine then gradually add the flour mixture to the batter, alternating a third at a time with the coconut milk until all mixed together. Fold in the vanilla and shredded coconut and mix until just combined. Pour batter into the loaf tin and bake for 1 hour and 15 minutes or until cooked, cool.
  • Meanwhile, for the lemon curd, place the eggs, yolks sugar, zest and juice into a medium saucepan over low-medium heat and whisk to combine. Once warm, add the butter a little at a time and continue to whisk until all combined and the mixture thickens (do not allow the mixture to boil as it will split), a low constant heat it what you need. Remove from the heat and push the curd through a fine sieve to remove zest, allow to cool, stirring occasionally so curd doesn’t form a skin, cover surface with plastic wrap and refrigerate. Curd will keep in a clean sealed jar in the refrigerator for a couple weeks.
  • For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and icing sugar for 2-3 minutes until smooth, add the lemon zest and juice and beat until combined. Place your cake on a serving plate and generously spread the frosting over the top and finish with the coconut flakes. Serve slices of the cake with a dollop of lemon curd.

 

 

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au