Lemon Curd Coconut Cake

Lemon Curd Coconut Cake

 

Finally: the winter is over! Let the sunshine come. Spring has now done its entrance! So, time for a fresh start to the new season, and what could be better than to celebrate this with a fresh treat, one with lemon curd and coconut.

Coconut and lemon form a powerful combination, one that is quite popular in the world of bakery. Cooks and bakers use coconut in a large number of recipes. It can serve as an ingredient, as a topping or it can add flavor to savory foods such as curries. We all know the taste of coconut: delicious sweet and exotic, immediately reminding us of tropical islands, sun, sea and sand. Lemon is the perfect seasoning for all kinds of dishes. Many people find a straight lemon unbearable to eat or to drink the juice of it, because it’s very sour. But you can do so many things with it. By adding lemon juice to food, drinks and sauces, the fresh taste of it steals the show. Also the aromatic peel can give a dish that extra bit of flavor, therefor it’s often added to dough for pastry or cake.

Over a month ago I already felt spring fever coming up in me and because of that I already made a Coconut Lemon Cake. With great success by the way. Since the spring really has arrived now, it seemed obvious to welcome it effectively with this cake. In this case, a single-layer cake with a filling of genuine Lemon Curd, a honey cream cheese glaze and sprinkled with grated coconut.

The batter of this cake is very simular to the one of my Coconut Lemon Cake, however, this time I’ve skipped the lemon zest and juice and milk liqueur. In its place, I added cream. This gives the batter an extra soft and creamy texture. Also, the recipe of the glaze is different. I haven’t used lemon, but as an alternative, I created a glaze of powdered sugar, cream cheese and organic honey. I have discovered that honey is so much tasty in combination with lemon and coconut, that’s why I definitely wanted to use in this cake. Many of this kind of cakes are greased with butter cream. Personally, I find the taste of this a bit too oily, at least as far as this cake is concerned. For the frosting, I have therefore opted for cream cheese. Cream cheese is a lot lighter than butter and also the savory taste of it, seemed to me a good form of cohesion with the Lemon Curd. Well, Lemon Curd, lots of superlatives intrude upon me to describe this overwhelming sauce and words as ‘sublime’ and ‘magisterial’ are in this case not exaggerated. It is one of the most delicious sauces (if not the most delicious ) in which lemon is incorporated. This (of English origin) mixture of butter, sugar, eggs and lemon juice and zest is a divine sauce which is often used as a basic ingredient in all kinds of cakes and pies, but also often served as side dish with desserts. Lemon Curd and spring go hand in hand, you can say (although it is very tasty all year around), and therefor the choice for this seemed very obvious to me. For the garnish I’ve put yellow colored leaves and a white flower on it that I’ve made of fondant. The colors yellow and white are obvious: typical spring colors that fit perfectly with this new season. Do you want any more cake layers? No problem, just a matter of adjusting the quantities of the ingredients and go ahead and stack.

Spring is the way nature says, ‘let’s celebrate!’. With a celebration, of course, comes a party cake. In my opinion, this delicious Lemon Curd Coconut Cake is an excellent choice. Fresh in flavor and color, as befits Spring!

 

Lemon Curd Kokos Taart

 

TIP: If you want to use lemon zest in a recipe, then wash the lemon properly first. Growers of citrus fruits often use fungicides, which can still be on the peel. Also, almost always the lemons have a layer of wax on them, that’s why they shine so beautiful. Therefor it’s better to choose to use organic lemons; in the cultivation of these, pesticides are not used, and the peels are not contaminated with toxic substances and/or waxed. Do not grate the underlying white part of the peel, because that part in fact has a bitter taste. Also make sure that the lemons are firm and feel heavy in proportion to their size and check that they have a smooth peel when you buy them. Lemons with a smooth peel contain more juice than those with a rough peel.

 

Recipe Lemon Curd Coconut Cake

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour, 50 minutes

Serving Size: 10 slices

Recipe Lemon Curd Coconut Cake

Ingredients:

    Dough
  • 120 gr flour
  • 30 gr cornstarch
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 60 gr grated coconut
  • 150 gr caster sugar
  • 150 gr unsalted butter (room temperature)
  • 3 eggs
  • 60 ml unwhipped cream
  • Filling
  • Lemoncurd (SEE RECIPE)
  • Glaze
  • 250 gr icing sugar
  • 100 gr cream cheese
  • 45 ml organic honey
  • 1 tbsp milk
  • Garnish
  • 25 gr grated coconut

Directions:

    Dough
  1. Preheat the oven to 170°C/340°F (no fan) or 150°C/300°F (fan).
  2. Grease a round cake pan 20 cm with butter and line with parchment paper.
  3. In a bowl mix the flour, salt and baking powder and set aside.
  4. Split the eggs.
  5. Beat the egg whites with 1 tablespoon of the sugar until foamy. Cover the bowl with plastic wrap and set aside.
  6. Cut the softened butter into cubes. Put the cubes in the bowl of your mixer and beat the butter creamy with the paddle attachment.
  7. Add the remaining sugar and beat about 3 minutes.
  8. Add 1 egg yolk. Once it is fully incorporated, add the 2nd egg yolk and then the 3rd.
  9. Add cream and then the grated coconut. Mix everything shortly.
  10. Sift the flour mixture over the bowl and mix carefully with a spatula until all flour is incorporated. It is best to do this in two steps.
  11. Carefully scoop in the beaten egg white in two steps.
  12. Fill your pan with the batter and bake for 50 minutes.
  13. Let the cake cool for at least 10 minutes in the pan before removing it.
  14. Lemon Curd
  15. Prepare the Lemon Curd ACCORDING INSTRUCTIONS and leave to stiffen in the fridge (it is best to prepare the lemon curd one day before and leave it overnight).
  16. Glaze
  17. Mix in a bowl of your mixer the sugar, cream cheese, milk and honey until smooth .
  18. Finish
  19. Cut the cake in half.
  20. Cover one layer with approx. 8 tablespoons of lemon curd and put another layer on it.
  21. Grease the top of the cake with the glaze.
  22. Roast the grated coconut in a pan and sprinkle over the glaze.
  23. Garnish with fondant rose petals or decoration to choice (or leave it).
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