Coconut and Lemon Curd Layer Cake

Preparation Time: 40 minutes + 80 minutes for assembling and refrigeration | Cooking Time: 40-50 minutes | Serves: 8-10 slices

Treasuring recipes passed down to us from our loved ones, this one's a favourite. Make this Coconut & Lemon Curd Layer Cake a dessert the whole family can enjoy and remember this Mother's Day.

Coconut and Lemon Curd Layer Cake Recipe

INGREDIENTS:

Coconut Cake

• 230g butter, room temperature
• 265g caster sugar
• 1 1/2 tsp vanilla extract
• ½ cup coconut
• 3 large eggs
• 1/2 tbsp lemon zest
• 286g plain all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup full cream milk

Buttercream Icing

• 250g unsalted butter, softened to room temperature
• 675g icing sugar, sifted
• 1 tablespoon milk
• 2 tsp vanilla extract

Lemon Curd

• 6 egg yolks
• 3/4 cup sugar
• 120g unsalted butter
• 1/2 cup lemon juice
• 1 tbsp lemon zest

Decorate

• ½ cup toasted coconut
• Candied lemon slices

METHOD:

Coconut Cake

1. Preheat the oven to 180C. Line the base and sides of two 20cm cake tins.
2. Attach the beater attachment to your stand mixer.
3. Beat the butter, caster sugar and vanilla extract until light and fluffy.
4. Add one egg at a time while beating in between until well combined. Add coconut and lemon zest.
5. Gradually add in the plain flour, baking powder and baking soda while the stand mixer is on a low speed.
6. Mix until it has just come together so it's not overmixed.
7. Pour the milk in gradually while the stand mixer is on a low speed, mix until just combined.
8. Divide the batter between the 2 cake tins and bake in the oven for 40-45 minutes or until a skewer comes out clean when tested.
9. Place the cakes on a cooling rack. After 20 minutes gently turn the cakes out to completely cool on the rack.

Buttercream Icing

1. To prepare the butter cream, place the butter into the bowl of your stand mixer with the flat beater and mix on speed 6 until light.
2. Turn the mixer to speed 2 and add the icing sugar.
3. When all icing sugar is combined, turn to speed 6 and mix for a further 2-3 minutes until light and fluffy.
4. Reduce the speed and add milk and vanilla paste.

Lemon Curd

1. To prepare the lemon cure, in a large bowl use an electric hand mixer to whisk together the egg yolks, lemon zest and sugar until pale and smooth but not frothy.
2. In a saucepan on a low heat, melt your butter then combine with the lemon juice. Stir through with a spatula.
3. Add the egg yolk and sugar mixture to the pan and stir constantly for 7-10 minutes with a spatula until it thickens and turns a deep yellow colour.
4. Set to the side to cool, then refrigerate for 1 hour until cold.
5. To assemble the cake, carefully cut each cake into 2 so you have 4 thin cakes.

Decorate

1. Place the first cake layer onto a serving plate or cake turntable evenly.
2. Apply a layer of lemon curd to the cake and repeat with the remaining layers.
3. Place the cake in the fridge for 30 minutes to firm up the lemon curd.
4. Bring the cake out of the fridge and evenly spread a thin layer of butter cream over the top and sides of the cake ( this is a crumb layer).
5. Place in the fridge to set for 30 minutes or longer on a hot day.
6. When butter cream is completely set, add the remaining buttercream to the cake using a flat spatula to get a nice flat even surface.
7. Decorate with candied lemon slices and toasted coconut.