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Milk and coconut cake with tangelo curd
Milk and coconut cake with tangelo curd
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tantalizing coconut cake with tangy tangelo curd filling.
Ingredients:
  • 250g unsalted butter, softened, chopped
  • 300g (1 1/3 cups) caster sugar
  • 4.40 gm vanilla extract
  • 325ml milk, at room temperature
  • 80g (1 cup) shredded coconut
  • 300g (2 cups) self-raising flour, sifted
  • 6 egg whites
  • 600g double cream, whipped to soft peaks
  • Fresh coconut, to decorate
  • 1/2 x 5g titanium-strength gelatine leaf
  • 2 tangelos or oranges
  • 1 lemon
  • 8 egg yolks
  • 220g (1 cup) white sugar
  • 250g unsalted butter, finely chopped
Instructions:
  • Start by submerging gelatine in cold water for 3 minutes until it softens, then gently squeeze out excess water and set aside. Next, finely grate the zest of tangelos and juice them along with a lemon until you have 180ml of juice. In a heavy-based saucepan, combine egg yolks and sugar, then add the zest and juice. Stir continuously over low-medium heat until the mixture thickens enough to coat the spatula, ensuring it doesn't boil. Take it off the heat, whisk in the softened gelatine and butter. Transfer the mixture to an airtight container and refrigerate for at least 4 hours or up to 3 days. Enjoy 3 cups of this delicious curd!
  • Preheat your oven to 180C. Grease and line 2 x 22cm cake tins. Use an electric mixer to cream the butter. Add sugar, salt, and vanilla, beat for 2 minutes. Mix in milk, coconut, and flour until just combined.
  • Whisk egg whites until soft peaks form, then gently combine with coconut mixture. Divide the batter evenly among the tins and bake for 25 minutes, or until a cake skewer inserted into the center comes out clean. Let the cakes cool in the tins for 5 minutes before transferring them onto wire racks to cool further.
  • Cut the cakes in half horizontally. Start with a cake base on a plate, spread with a quarter of the curd and a third of the cream. Repeat the layers, ending with a cake top and the remaining curd. Add coconut curls on top and serve.

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