Make Ahead

Coconut Cake with Lemon Curd Icing

February  5, 2015
0 Ratings
Photo by Sylvie @ Roamingtaste
Author Notes

Fluffy coconut center with a crunchy macaroon style outer and topped with a lemon curd icing that is simple and requires little effort and no piping. —Sylvie Taylor @ Roamingtaste

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 8
Ingredients
  • Cake
  • 150 grams butter, softened
  • 1 1/2 cups superfine/caster sugar
  • 3 eggs, separated
  • 3/4 cup coconut milk
  • 2 cups desiccated coconut
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • Icing
  • 1 1/2 cups confectioner’s/icing sugar
  • 25 grams butter, softened
  • 1 tablespoon lemon curd
  • 1 tablespoon milk
In This Recipe
Directions
  1. Preheat the oven to 180ºC/350F and greaseproof a bundt tin.
  2. Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 2 minutes. Add in the egg yolks and whip until well mixed.
  3. Add the coconut milk and desiccated coconut in, beating until just combined.
  4. Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
  5. In a separate bowl, whip the egg whites until soft peaks form and gently fold the coconut mixture into the egg whites in two batches until it is a smooth mixture and fully incorporated.
  6. Spoon into the prepared cake tin and tap a few times to release any air bubbles.
  7. Place in the oven and bake until golden for 35 minutes or until a skewer comes out clean.
  8. Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.
  9. To make the icing, place the confectioner’s sugar, butter, lemon curd and milk into a bowl and whip until smooth and loose, you don't want it to be too runny, but you want it to be a heavy drip as it comes off the spoon.
  10. Spread over the cake and allow to set for 10 minutes.
  11. Slice and serve.

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