Lemon Coconut Cake

Australian MasterChef contestant Depinder Chhibber proves that you just can't go wrong with a classic. Her Lemon Coconut Cake recipe incorporates layers of lemon curd and lemon cream frosting to achieve a delicate balance of sweet, creamy, and tangy flavours.

Ingredients

Servings: 0

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 tbsp Icing sugar

3 tbsp Lemon curd or as desired

Lemon and coconut cake

1.75 cups Plain flour

0.75 cup Desiccated coconut

1.5 cup Caster sugar

0.5 cup Unsalted butter

0.5 cup Vegetable oil

1 cup Coconut milk

4 Eggs

0.5 tsp Bi carb soda

2 tsp Baking powder

1 tbsp Lemon zest

Pinch of salt

Steps

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.