Monday, 14 April 2014

Coconut cake with lemon curd layers

I can still recall the swirl of smoke coming from the candles as i blew them after making my wish. I was five, nine, 16, 18...There were an abundant of moments like these, year after year where i would have a home made cake from my mum.

It is the most wonderful gift, to have a home made cake from your mother and the memories that come with it strengthens the bonds you have. It is for this reason that i have vowed to bake a cake each year for my baby girl.

I adapted this recipe from and used the white cloud frosting recipe from

The result was incredible, with four layers of tangy lemon curd complimenting the soft textures of cake and balancing out the sweetness of white cloud icing.

It was my first shot at it and it is definitely not my last!

Items you need:

Coconut Cake

- 6 large eggs (whites and yolks separated)
- 2 cups of flour
- 1/2 cup of self raising flour
- 1 teaspoon of baking powder
- 1/2 a teaspoon of salt
- 170 grams (3/4 cup) of butter at room temperature
- 1 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of coconut extract
- 1 3/4 cup of milk
- 1/2 teaspoon cream of tartar

Lemon Curd  (alternatively gourmet store bought lemon curd would work well too)

White Cloud Icing

- 2 egg whites
- 1/4 teaspoon of salt
- 1/4 teaspoon of sugar
- 3/4 cup of corn syrup (Glucose syrup)
- 1 teaspoon of coconut extract
- 1/4 cup of dessicated coconut to dress the cake

White cloud Icing

1. Beat the egg whites and add the salt, sugar and coconut essence.

2. Bring the syrup to a boil and slowly pour in to the egg white mixture

3. Beat till white, fluffy and peaks form

What's Next?

1. Preheat the oven to 170 degrees celsius (355 F). Line two mediums sized round baking tins

2. Sift and mix the two flours, baking powder, salt and set aside

3. In a separate bowl and with an electric mixer beat the butter until soft and fluffy then add the sugar

4. Add the egg yolks one at a time while beating in between

5. Scrape the sides of the bowl and add the coconut and vanilla extract. Beat well.

6. With the mixer on low speed add half the flour mixture to the batter mixture. Add the remaining flour and mix well

7. In a separate bowl, beat together the egg whites until soft peaks form (like a meringue). Fold half the egg mixture in to the batter and the same for the second half. Be sure not to over mix as this will flatten the batter.

8. Place half the batter in each tin and bake in the oven for 45 minutes (using a skewer to check if it has cooked through)

9. Remove and leave to cool on the cooling racks (10 minutes)

10. While the cakes are cooling you can make the lemon curd or start on the icing

11. When cakes have cooled, slice each cake in half to make four cake portions to layer.

12. Spread lemon curd and stack each layer. To ensure an even cake, place the flattest cake at the bottom and invert the top of the other sliced cake so that the bump of the cake is facing in. Continue to layer the other two portions in the same way.

13. With a spatula ice the cake ensuring to fill the gaps to create an even cake. Once the gaps have filled coat the cake all over by turning the cake stand. Position the spatula in one spot and turn the cake stand to achieve consistency and reduce lumps. Decorate with dessicated coconut

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