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Prep time
10 minutes
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Cook time
35 minutes
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Serves
8
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
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Ingredients
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Cake
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150 grams
butter, softened
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1 1/2 cups
superfine/caster sugar
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3
eggs, separated
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3/4 cup
coconut milk
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2 cups
desiccated coconut
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1 1/2 cups
flour
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1 teaspoon
baking soda
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1 1/2 teaspoons
baking powder
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Pinch of salt
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Icing
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1 1/2 cups
confectioner’s/icing sugar
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25 grams
butter, softened
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1 tablespoon
lemon curd
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1 tablespoon
milk
Directions
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Preheat the oven to 180ºC/350F and greaseproof a bundt tin.
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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.
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Add the coconut milk and desiccated coconut in, beating until just combined.
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Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
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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.
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Spoon into the prepared cake tin and tap a few times to release any air bubbles.
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Place in the oven and bake until golden for 35 minutes or until a skewer comes out clean.
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Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.
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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.
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Spread over the cake and allow to set for 10 minutes.
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Slice and serve.
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