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Coconut and Lemon Cake
Recipe by Depinder Chhibber
This Coconut and Lemon Cake is the perfect combination of tangy and sweet- a flavour sensation.
- Steps
- Ingredients
Steps
- Preheat oven to 170°C fan-forced.
- For the Coconut Cake, place eggs and sugar into the bowl of a stand mixer. Whisk until light and fluffy and doubled in volume. Add the coconut milk and whisk until combined.
- Sift the flour, baking powder, bicarb soda and salt into a separate bowl.
- Add the flour mixture to the egg mixture and combine gently. Add the butter and oil and mix gently until combined.
- Fold through the desiccated coconut and coconut essence.
- Pour the mixture in a lined 37cm x 25cm shallow baking try and bake until the cake is fluffy and golden brown on top, about 20 minutes. Remove from the oven and allow to cool in the tray for 10 minutes. Invert cakes onto wire racks and set aside to cool.
- Using a 7 inch cake cutter, cut out 2 circles from each cake. Wrap in cling film and place into the freezer to chill but not freeze.
- For the Lemon Curd, combine ingredients, except the butter, in a medium saucepan and blend together until combined. Cook over low heat, stirring with a silicone spatula until thickened. Remove from the heat and whisk in the butter. Transfer to a large tray, cover surface with cling film and place in the fridge to cool.
- For the Lemon Cream, place the cream into the bowl of a stand mixer and whisk until thickened.
- Slowly add sifted icing sugar and continue to whisk.
- Once the cream starts to thicken, add lemon curd as desired, to taste and whisk until combined.
- To assemble, unwrapping one cake layer at a time, place a layer of cake on a thin cake board. Spoon on some Lemon Cream and spread out with an offset spatula. Drizzle some lemon curd over the top and cover with another layer of cake. Repeat with the remaining cake, cream and curd then coat the outside of the assembled cake with a thin layer of Lemon Cream. Transfer the remaining Lemon Cream to a piping bag fitted with a fluted tip and pipe roses over the entire cake. Decorate with toasted coconut flakes, dots of Lemon Curd and edible flowers.
