Ingredients
Lemon curd
- 2 Eggs
- 2 Egg yolks
- 160 ml Lemon juice
- 220 g Caster sugar
- 1 tbsp Lemon zest
- 85 g Unsalted butter
Lemon cream frosting
- 250 g Unsalted butter softened at room temperature
- 250 g Cream cheese
- 2-3 tbsp Icing sugar
- 3-4 tbsp Lemon curd or as desired
Lemon and coconut cake
- 1 ¾ cups Plain flour
- ¾ cup Desiccated coconut
- 1 ½ cup Caster sugar
- ½ cup Unsalted butter
- ½ cup Vegetable oil
- 1 cup Coconut milk
- 4 Eggs
- ½ tsp Bi carb soda
- 2 tsp Baking powder
- 1 tbsp Lemon zest
- Pinch of salt
Instructions
Lemon curd
- Whisk together all the ingredients except the butter, transfer this mixture into a glass bowl.
- Using the Panasonic NN-CT56M Microwave, cook the lemon curd mixture at 1 minute increments whisking after each minute for 3-4 minutes or until the mixture starts to thicken.
- Once the mixture starts to thicken, add the butter cook the mixture in the microwave for 30 seconds until the mixture is glossy.
- Strain the mixture and keep aside to cool.
Lemon cream frosting
- Whisk together butter, cream cheese and icing sugar until smooth, add the lemon curd and mix until incorporated.
Lemon and coconut cake
- Cream the butter and sugar. Add the liquids, mix well and then add all the sifted dry ingredients to form a homogenous mixture.
To assemble the cake
- Dry roast shaved coconut flakes until they’re brown in colour.
- Slice the cake across into 3 even layers and using a piping bag, pipe the lemon cream frosting and the lemon curd.
- Continue this process for the next layer and coat the cake in the lemon cream frosting, using a spatula to smoothen the sides and the top.
- Sprinkle the roasted coconut flakes to coat the cake.
