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
Lemon curd
- 2Eggs
- 2Egg yolks
- 160 mlLemon juice
- 220 gCaster sugar
- 1 tbspLemon zest
- 85 gUnsalted butter
Lemon cream frosting
- 250 gUnsalted butter softened at room temperature
- 250 gCream cheese
- 2 tbspIcing sugar
- 3 tbspLemon curd or as desired
Lemon and coconut cake
- 1.75 cupsPlain flour
- 0.75 cupDesiccated coconut
- 1.5 cupCaster sugar
- 0.5 cupUnsalted butter
- 0.5 cupVegetable oil
- 1 cupCoconut milk
- 4Eggs
- 0.5 tspBi carb soda
- 2 tspBaking powder
- 1 tbspLemon zest
- Pinch of salt
Steps
Lemon curd
1) Whisk together all the ingredients except the butter, transfer this mixture into a glass bowl.
2) 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.
3) Once the mixture starts to thicken, add the butter cook the mixture in the microwave for 30 seconds until the mixture is glossy.
4) Strain the mixture and keep aside to cool.
Lemon cream frosting
1) Whisk together butter, cream cheese and icing sugar until smooth, add the lemon curd and mix until incorporated.
Lemon and coconut cake
1) 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
1) Dry roast shaved coconut flakes until they’re brown in colour.
2) Slice the cake across into 3 even layers and using a piping bag, pipe the lemon cream frosting and the lemon curd.
3) 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.
4) Sprinkle the roasted coconut flakes to coat the cake.
