This stunning cake, with coconut three ways, is a wonderful way to celebrate Mother’s Day. Its tropical flavour will take Mum and the family on a foodie adventure to remember.
COCONUT & LEMON CURD CAKE
PREP + COOK TIME 2 HOURS (+ REFRIGERATION & COOLING) SERVES 16
250g unsalted butter, softened
1 teaspoon coconut essence
2 cups (440g) caster sugar
4 eggs
¾ cup (60g) desiccated coconut
3 cups (450g) self-raising flour 300ml sour cream
1 cup (250ml) milk
1 teaspoon pure icing sugar toasted coconut flakes, to serve
LEMON CURD
3 medium lemons (420g)
4 egg yolks
¾ cup (165g) caster sugar
2 teaspoons cornflour
150g unsalted butter, chopped
CREAM CHEESE FILLING
375g unsalted butter, softened
375g cream cheese, softened
2 cups (320g) icing sugar
1 Make lemon curd.
This story is from the Issue 38 edition of The Australian Women's Weekly Food.
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This story is from the Issue 38 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
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