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Layered coconut cake with lemon & passionfruit curd
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Upgrade your coconut cake with tangy passionfruit & lemon curd or simply add storebought lemon curd for a delicious topping.
Ingredients:
  • Melted butter or margarine, to grease
  • 125g butter, at room temperature
  • 220g (1 cup) caster sugar
  • 8.80 gm vanilla essence
  • 2 eggs, at room temperature
  • 185g (1 1/4 cups) self-raising flour
  • 185ml (3/4 cup) sour light cream
  • 60ml (1/4 cup) coconut cream
  • 15g (1/4 cup) shredded coconut
  • 185ml (3/4 cup) thickened cream
  • 250ml (1 cup) lemon & passionfruit curd (see related recipe)
Instructions:
  • Preheat the oven to 170°C. Grease 3 round 20cm cake pans with melted butter or margarine and line the bases with non-stick baking paper.
  • In a medium mixing bowl, use an electric beater to whip together the butter, sugar, and vanilla essence until light and fluffy. Gradually add the eggs one at a time, making sure to beat well after each addition.
  • Sift the flour into a bowl. Mix the sour light cream and coconut cream in a separate bowl. Gradually add one-third of the flour and one-third of the cream to the butter mixture, gently folding after each addition. Repeat this process twice more with the remaining flour and cream, then fold in the shredded coconut.
  • Divide the mixture evenly among the 3 lined pans, then use a spatula to spread it out evenly in each pan.
  • Place the pans on the middle oven shelf with space between them. Bake for 25 minutes in the preheated oven, rotating the pans halfway through, until cakes are cooked through and a skewer comes out clean.
  • After baking, let the cake pans rest for 5 minutes before gently transferring the cakes onto a wire rack to cool fully.
  • In a medium bowl, use an electric beater to whip the thickened cream until soft peaks form. Gently fold in half of the lemon & passionfruit curd.
  • Place a cooled cake on a serving plate and generously spread half of the cream mixture evenly over it, ensuring it reaches the edges. Repeat this process with the remaining cakes and cream, finishing with the final cake layer on top.
  • Generously coat the top cake layer with the leftover luscious lemon & passionfruit curd, letting it cascade down the cake's side enticingly.
  • Chill the cake in the fridge for 40 minutes. Before serving, slice and rest at room temperature for 10 minutes.

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