This Coconut Lemon Curd Cake is a spectacular celebration of Spring flavors.
Layers of coconut cake are filled with lemon curd, covered in a delicious Italian Meringue Buttercream and then sprinkled with toasted coconut. It will impress your family and friends!
Check out Candice’s recipe for the instructions. Here are the measurement conversions.
For the Lemon Curd:
1½ cups (297 g) sugar
1/2 cup (1 stick, 113 g) unsalted butter, room temperature
4 extra-large eggs
1/2 cup (118 ml) lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
For the Cake:
Preheat to 350˚F (180°C)
9-inch (23 cm) round cake pans
1½ cups (3 sticks, 340 g) unsalted butter, at room temperature, plus more for greasing the pans
2 cups (396 g) sugar
5 extra-large eggs, at room temperature
1½ teaspoons pure vanilla extract
1½ teaspoons pure almond extract
3 cups (361 g) all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (237 ml) milk
4 ounces (113 g, 1⅓ cups) sweetened shredded coconut
For the Icing:
1¼ cups (248 g) sugar
2/3 cup (158 ml) water room temperature
240 – 244°F (116-118°C)
5 large egg whites
Pinch cream of tartar
2 cups (4 sticks, 454 g) unsalted butter, room temperature, cut into tablespoons
1 teaspoon vanilla extract
1 cup (85 g) toasted coconut (optional)
Please check out the May 2015 issue of the magazine.
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