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Lemon coconut layer cake
Lemon coconut layer cake
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Elevate your layer cake with a burst of flavor that will steal the spotlight!
Ingredients:
  • Melted butter, to grease
  • 250g butter, softened
  • 430g (2 cups) caster sugar
  • 2 tsp coconut essence
  • 6 eggs
  • 85g (1 cup) desiccated coconut
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 180g (2/3 cup) natural yoghurt
  • 80ml (1/3 cup) fresh lemon juice
  • 2.50 gm cornflour
  • 60g butter, chopped
  • 155g (3/4 cup) caster sugar
  • 3 eggs, lightly whisked
  • 1 orange
  • 1 pink grapefruit
  • 100g (1/2 cup) caster sugar
  • 80ml (1/3 cup) water
  • 450g (3 cups) pure icing sugar
  • 20g butter, softened
  • 30.90 gm milk
Instructions:
  • Preheat your oven to 160°C. Grease a 22cm round cake pan with melted butter, then line it with non-stick baking paper.
  • Use an electric beater to whip together butter, sugar, and coconut essence in a bowl until light and fluffy. Add eggs one by one, beating thoroughly after each addition until mixed. Fold in coconut, flours, and yogurt until well combined. Transfer the mixture into a pan and bake in the oven for 1 1/2 hours or until a skewer inserted in the center comes out clean. Take out of the oven and invert onto a wire rack to cool completely.
  • For the lemon curd, mix lemon juice, rind, and cornflour in a saucepan. Stir in butter, sugar, and egg over low heat until thickened, about 5 minutes. Strain through a sieve into a bowl, let it cool for 5 minutes. Chill in the fridge for 2 hours covered with plastic wrap.
  • For the candied citrus rind, zest the orange, grapefruit, and lemon using a zester. Or, use a vegetable peeler to remove the skin and a sharp knife to cut into thin strips. Line a baking tray with non-stick baking paper. Cook rind, sugar, and water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil for 5 minutes until rind is translucent. Spread rind on the tray in a single layer and let it set for 5 minutes.
  • For the glace icing, mix icing sugar and butter in a heatproof bowl. Slowly stir in the milk with a wooden spoon until a thick paste forms. Set the bowl over a saucepan with simmering water. Cook on low heat for 5 minutes until the icing is smooth and runny.
  • Garnish the dish.
  • Slice the cake evenly into 3 layers using a large serrated knife.
  • Place the first cake layer on a beautiful cake stand or plate, generously spread half of the lusciously tangy lemon curd over it. Follow by adding the second layer of cake and topping it with the remaining lemon curd. Finish by gently placing the final cake layer on top to create a delicious masterpiece.
  • Drizzle glace icing over the cake, letting it run down the sides. Allow it to set for 10 minutes.
  • Enhance the cake by scattering candied citrus rind on top for a delightful decoration.

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