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Lemon curd coconut pavlova cake
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Prep Time:
60 minutes
Cook Time:
170 minutes
Total Time:
230 minutes
Decadent lemon layer cake with curd, meringue, and cream.
Ingredients:
  • 160ml (2/3 cup) grapeseed or canola oil
  • 200g (3/4 cup) Greek-style yoghurt
  • 42.00 gm fresh lemon juice
  • 20.00 ml finely grated lemon rind
  • 3 eggs
  • 75g (1/2 cup) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 155g (3/4 cup) caster sugar
  • 300ml ctn double cream
  • 125ml (1/2 cup) thickened cream
  • Edible flowers, to decorate (optional)
  • 2 eggs
  • 100g (1/2 cup) caster sugar
  • 85g unsalted butter, melted, cooled
  • 160ml (2/3 cup) fresh lemon juice
  • 2 tsp finely grated lemon rind
  • 1 lemon, cut into 5mm-thick slices
  • 5 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 4.40 gm vanilla extract
Instructions:
  • Preheat the oven to 180C/160C fan forced. Prepare a 20cm springform pan by lining the base with baking paper that overhangs by 4cm. Secure the base back in the pan, paper side up, and grease the sides with olive oil spray.
  • In a large bowl, combine oil, yogurt, lemon juice, lemon rind, and eggs using a whisk. Mix in the flour, coconut, and sugar until well combined. Pour the batter into the prepared pan and bake for 50 minutes or until a skewer comes out clean when inserted in the center. Let it cool before serving.
  • In a large microwave-safe glass bowl, combine eggs, sugar, butter, lemon juice, and rind. Microwave on Medium, stirring every minute, for 4-6 minutes until a smooth, thick curd forms. Allow to cool completely before stirring in 1 tablespoon of water.
  • To make the candied lemon: Set up a wire rack over a baking tray. Dissolve sugar in 125ml (1/2 cup) water in a frying pan over low heat. Increase heat to medium, add lemon slices, and simmer gently for 10-15 minutes until translucent, turning halfway. Place the lemon slices on the wire rack and let them set for at least 1 hour.
  • Preheat oven to 150C/130C fan forced. In a bowl, whisk egg whites with electric beaters until firm peaks form. Gradually add sugar, beating well after each addition until mixture is thick and glossy. Stir in cornflour, vinegar, and vanilla.
  • Spoon generous dollops of meringue onto the cake, ensuring a 2cm border around the edge. Bake for 10 minutes.
  • Lower the oven temperature to 100C/ 80C fan forced. Bake for an additional 1 hour and 35 minutes or until the pavlova is crisp and dry. Turn off the oven and allow the pavlova-topped cake to cool completely inside with the door closed.
  • Whisk the double and thickened creams together using a balloon whisk in a bowl until soft peaks form.
  • Gently lift the cake out of the pan. Spread the pavlova with lemon curd and whipped cream. Garnish with candied lemon and optional flowers.

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