Baking, Something fruity, Something sweet

Coconut and lemon curd cake


This based on a recipe of Dan Lepard’s for a coconut layer cake but I’ve adapted it slightly and used lemon curd as a filling. It’s a very impressive and delicious cake and create for a celebration.

So what do you need?

For the cake:

  • 250g softend unsalted butter
  • 200g sugar
  • 3 large eggs
  • 150ml coconut mil
  • 60g coconut milk powder (or desiccated coconut)
  • 300g plain flour
  • 3 tsp baking powder

For the filling / topping:

  • 1 pot of lemon curd
  • about 6tbsp rum
  • the flesh of half a large coconut, grated

For the meringue butter cream:

  • 2 egg whites
  • 100g sugar
  • 200g unsalted butter
  • 1tsp vanilla extract

Pre-heat your oven to 175 degrees C / 350 F. In my food processor I blended together the butter and sugar until soft and fluffy then I added the eggs one at a time and blended them in, then the coconut milt.. Next I sifted the dry ingredients and added them to the blender and mixed everything together. You can either divide this between 3 non-stick loosed bottomed cake tins, or as I did use just 2 tins then cut each cake in half to give four layers. Put these in the oven for about 30 mins until they are golden grown and a skewer comes out clean when inserted in the cake. Take them out of the oven and allow to cool in the tins for about 5 minutes then turn them out onto wire racks and allow to cool.

Next make the meringue buttercream. In a thick bottomed saucepan heat up the egg whites and the sugar stirring constantly until it is hot and all the sugar has dissolved. Then pout this into a mixing bowl and whisk with an electric whisk for about 5 minutes, it will become thick and fluffy a bit like meringue mixture and will also cool down. Next add the butter a bit at a time and beat it in, then add the vanilla extract. Keep going until all the butter is mixed in well. Now it’s time to assemble the cake. If you have just made two cakes cut each in half horizontally. Place one layer of the cake on the plate you plan to serve it on. To lift the layers of cake you might need to use a couple of palette knifes, or long wide knives. then drizzle a couple of tbsps. of rum over the cake and then spread a third of your lemon curd on it. repeat this with the other layers. Don’t put any rum or lemon curd on the top.

IMG_5535Next spread your buttercream icing on the top and the sides of the cake, it doesn’t have to be too neat you won’t be able to see it. Next sprinkle the grated coconut flesh on the top of the cake and press some on the sides so that all the cake is covered. Clean the edge of the plate and put it in the fridge until you are ready to serve it. This will give you 12 delicious slices.


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