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Coconut and elderflower lemon curd drizzle cake
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Prep Time:
105 minutes
Cook Time:
90 minutes
Total Time:
195 minutes
Royal-inspired lemon elderflower cake with layers of moist coconut cake, swiss buttercream, lemon drizzle, and meringue kisses. Fit for royalty and sure to impress at your wedding viewing party!
Ingredients:
  • 6 eggs
  • 375g unsalted butter, chopped, at room temperature
  • 700g (3 1/4 cups) caster sugar
  • 3 lemons, rind finely grated, juiced (you need 60ml/1/4 cup juice)
  • 450g (3 cups) self-raising flour
  • 225g (1 1/2 cups) plain flour
  • 500ml (2 cups) milk
  • 130g (1 1/2 cups) desiccated coconut
  • 60ml (1/4 cup) elderflower cordial
  • 300g ctn double cream
  • 285g (1 cup) lemon curd
  • Citrus or White Balls, to decorate
  • Icing sugar, to dust
  • White cachous in assorted sizes, to decorate
  • Baby’s breath flowers, to decorate (optional)
  • 2 egg whites, at room temperature
  • Pinch of cream of tartar
  • Yellow icing colour paste, to tint
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 400g unsalted butter, chopped, at room temperature
  • 180g white chocolate, finely chopped
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan forced, then grease three 20cm round cake pans and line the base of each with baking paper.
  • In a bowl, cream together butter and 645g (3 cups) sugar until light and fluffy using electric beaters. Beat in the eggs one at a time until well combined. Mix in lemon rind. Gently fold in flours, milk, and coconut using a large metal spoon until fully combined. Divide the batter evenly among the pans and bake for 45 minutes until a skewer comes out clean. Cool briefly before transferring to wire racks to cool completely.
  • Prepare the meringue mixture by reducing the oven temperature and lining baking trays. Beat egg whites and cream of tartar until firm peaks form. Gradually add sugar, beating constantly until mixture is thick and glossy. Color the piping bag with yellow stripes. Pipe meringue onto trays and bake until crisp. Let them cool in the oven with the door closed.
  • In a small saucepan over low heat, mix 60ml (1/4 cup) lemon juice with the remaining 55g (1/4 cup) caster sugar until the sugar dissolves, about 2-3 minutes. Remove from heat, stir in the elderflower cordial, and allow to cool. In a bowl, whisk the double cream until soft peaks form, being careful not to overbeat.
  • Prepare the cake layers by trimming the tops to flatten them. Place one cake layer, cut side down, on a cake board or serving plate. Brush one-third of the elderflower syrup on top. Spread half of the whipped cream and half of the lemon curd to cover. Add another cake layer and brush with half of the remaining syrup. Top with the rest of the cream and lemon curd. Brush the cut side of the last cake layer with the remaining syrup and place cut side down on top of the cake to complete the assembly. Now the base of the last cake becomes the top of the final cake.
  • For the swiss meringue buttercream, whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and mixture reaches 70°C. Transfer to a clean bowl and beat until firm peaks form. Gradually add butter, beating until smooth.
  • Transfer 1 cup of buttercream to a separate bowl and set aside. Apply a thin layer of buttercream on the top and sides of the cake. Chill in the fridge for 15 minutes until slightly firm. Spread the rest of the buttercream over the cake, keeping some of the side visible. Chill the cake in the fridge.
  • Prepare the lemon drizzle by combining the chocolate and cream in a microwave-safe bowl. Microwave in 30-second intervals until smooth. Add yellow food coloring and let cool. Pour over the cake, spreading quickly with a palette knife. Chill for 30 minutes to set.
  • Transfer the reserved buttercream into a piping bag with a 1cm fluted nozzle. Arrange Lindt balls on a plate and sprinkle them with icing sugar. Decorate the cake with meringue kisses, Lindt balls, piped buttercream stars, cachous, and optional flowers.

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