![](https://www.andico.com.au/wp-content/uploads/2019/05/Spring_Recipes2017_Spring_Recipes2017_Coconut-cake-with-lemon-curd.jpg)
Coconut Cake with Lemon Curd
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