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lemon curd coconut cake

April 1, 2019 by Lovoni | 4 Comments

A beautifully moist, coconut multi-layer cake sandwiched with a lemon curd buttercream – Lemon Curd Coconut Cake makes the celebration cake because it tastes wonderfully decadent & looks so impressive. Or wow everyone & serve this at the family Easter gathering. It’s also lovely served for afternoon tea on Mother’s Day.

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lemon curd coconut cake
lemon curd coconut cake

Don’t be daunted by the lofty list of ingredients – most of the ingredients are just butter & sugar! Being a mix-and-melt cake, the cake part of the recipe comes together easily although it does require almost 1 1/2 hours cooking time then it has to be completely cool before you halve the cakes & assemble them. The lemon curd needs to be completely cool before it goes into the buttercream or you’ll know what’ll happen – yeah it’ll melt the buttercream. If you make the cake & lemon curd a day ahead, then it’s a simple task of making the buttercream (which takes about 5 minutes), then you can assembling the cake. Either leave it plain or decorate with some spring flowers – although we opted for tulips, pansies would be really pretty.

lemon curd coconut cake
lemon curd coconut cake

Lemon Curd Coconut Cake is so perfect for spring time, this cake is moist with a creamy, sweet & tart filling that will appeal to young & old. Layer cakes might seem a little daunting to make at first but with a little care when you’re cutting the cooled cakes in half, they’re not hard to make. This is rather a statuesque cake so it’ll feed 8 to 10 people rather generous pieces.

lemon curd coconut cake
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lemon curd coconut cake

Make the lemon curd a day or two in advance so the buttercream filling comes together quickly when the cake is cooled. This cake is a melt & mix cake so it’s easy make, all that’s needed is a little care when cutting each of the cakes in half. You’ll need two, deep 8-inch round cake tins for this recipe & a long serrated knife. 
Prep Time1 hr
Cook Time1 hr 30 mins
cooling3 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American, Australian, French
Servings: 10
Author: Lovoni

Ingredients

TO MAKE THE LEMON CURD
  • 1/2 cup salted butter, cubed
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 large egg yolks
  • 2 large eggs
COCONUT CAKE
  • 6 large eggs
  • 2 1/4 cups milk (full-fat)
  • 1 1/2 cups (3 sticks) salted butter
  • 2 tablespoons coconut extract
  • 3 3/4 cups self-rising flour (self raising)
  • 2 1/4 cups granulated sugar
  • 2 cups flaked coconut (preferably unsweetened) (desiccated coconut)
COCONUT BUTTERCREAM
  • 1 1/2 cups salted butter, softened
  • 3 cups confectioner’s sugar (icing/powdered sugar)
  • 2 teaspoons coconut extract
  • flowers to decorate, if desired

Instructions

To make the lemon curd:

  • Place butter, sugar & juice in a medium saucepan. Whisk over low heat until the butter is melted & sugar is dissolved; remove from heat.
  • Vigorously whisk in eggs. Whisk constantly over low heat for 8 to 10 minutes or until thickened; strain through a fine sieve. 
  • Pour into sterilized jar; seal with sterilized lids. Chill for 8 hours or overnight until cold. Use in recipes, dolloped on berries or spread onto hot buttered toast or scones. Makes about 1 1/4 cups. 

To make the cake:

  • Grease & line 2 x 8-inch deep cake pans with parchment paper. Preheat oven to 325F (160C). 
  • Whisk eggs in a large bowl. Add milk, melted butter & coconut extract; whisk until well combined. Add flour, sugar & coconut; stir until combined. Divide mixture evenly between each pan. Bake in center of the oven for 1 1/4 hours or until cooked with tested with a skewer. Allow to cool in pans for 10 minutes before turning out onto a wire rack to cool completely. Cakes need to be completely cool before assembling. 

To make the buttercream:

  •  Put butter, confectioner’s sugar & coconut extra in a large bowl of electric mixer. Beat for 10 minutes, scraping down the side of the bowl occasionally, until light & fluffy. Add lemon curd & beat until well combined.

To assemble the cake:

  • To assemble the cake – using a long serrated knife, trim the top dome off each cake & discard (or eat) – if there’s hardly a dome then you might not want to trim it. Cut each cake in half horizontally using the serrated knife. You will now have 4 cakes. Place the bottom cake on a cake stand or serving plate. Spread with 1/5 of the butter cream mixture. Add another cake & spread with another quantity of buttercream. Repeat layering. Spreading the top layer with buttercream. Spread remaining buttercream around the outside of the cake. Cut into wedges to serve. 

More lemon recipes to tempt you: Luscious Lemon Tart & Honey Yogurt Lemon Syrup Cake.

More from my site

  • LAYERED VANILLA CAKE WITH BUTTERCREAMLAYERED VANILLA CAKE WITH BUTTERCREAM
  • HAPPY EASTER RECIPESHAPPY EASTER RECIPES
  • lemon curdlemon curd
  • lemon curd cheesecake barslemon curd cheesecake bars
  • lemon curd cream pastrieslemon curd cream pastries
  • tomato goat cheese tartstomato goat cheese tarts
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Filed Under: April 2019 - Issue 1, Baking & Desserts, Entertaining, featured, Fruity desserts, Sweetness-lemon curd, Weekend indulgence Tagged With: coconut cake, easter, layered cake, lemon curd, mothers day cake

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Well hello there…

I’m Lovoni – food stylist, cookbook author, once-upon-a-time TV cooking show host, food photographer, gypsy & serial dieter. Really, I’m just greedy with a passion for good food, made right. I believe wholesome food is something to take pleasure in without guilt. I love simple living, whimsy & adventures.

 

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I purged many of my cookbooks recently. I’m replacing some with cookbooks I want to cook from and will make a point of using. Beth from @oldetymemarketplace along with @downshilohroad & @myrustichouse have started a fun hashtag to encourage us to make & share recipes from our cookbooks #friendswhocookwithabook 
It’d be such fun if you joined along. I know we all have those cookbooks that sit collecting dust. Well time to use them or pitch them. Or treat yourself & buy some new ones. Finding recipes online is convenient but never the same as holding a gorgeous cookbook in your hands. 
If like me you love mustard I urge you to try this mustard recipe. It’s divine. 

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Here’s the link to this vibrant recipe. I really enjoyed it for dinner last night & last week. Serve it up with some steamed jasmine rice. So good.

https://freshhunger.com/2021/01/06/sweet-chili-miso-salmon/
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https://freshhunger.com/2021/01/16/armenian-nutmeg-cake/
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.
.
#freshhunger #lovoni #armeniannutmegcake #nutmeg #spice #instabaking #baking #onmytable #inmykitchen #baking #buttery #delicious
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https://freshhunger.com/2021/01/13/broccoli-and-loaded-potato-soup/
.
.
.
.
.
#soupweather #freshhunger #getcozy #potatoes #loadedbakedpotato #lovepotatoes #soupweather #whatsforlunch #onmytable #inmykitchen #broccoli
Finnish Mustard - move over every other mustard I’ve ever loved, this is my new favourite. The recipe is an adaptation of @tessakiros from #fallingcloudberries a cookbook I highly recommend. If a mustard can be decadent then this is it. It’s also so simple to make. 
I purged many of my cookbooks recently. I’m replacing some with cookbooks I want to cook from and will make a point of using. Beth from @oldetymemarketplace along with @downshilohroad & @myrustichouse have started a fun hashtag to encourage us to make & share recipes from our cookbooks #friendswhocookwithabook 
It’d be such fun if you joined along. I know we all have those cookbooks that sit collecting dust. Well time to use them or pitch them. Or treat yourself & buy some new ones. Finding recipes online is convenient but never the same as holding a gorgeous cookbook in your hands. 
If like me you love mustard I urge you to try this mustard recipe. It’s divine. 

https://freshhunger.com/2021/01/12/finnish-mustard/

.
.
.
#mustard #madefromscratch #hotmustard #colmansmustard #colmans #condiment #onmytable #inmykitchen #freshhunger #lovoni #feedfeed @thefeedfeed #foodstylist #cookbookauthor #recipewriter #foodphotographer
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Meanwhile, here’s the recipe for this yummy & really easy to make dessert. 

https://freshhunger.com/2020/11/21/quick-and-easy-tiramisu/

.
.
.
.
.
#foodstyling #foodstylist #foodstyingtips #whippedcream #swirls #chocolate #tiramisu #desserts #creamy #creamydessert #onmytable #inmykitchen #lovoni #freshhunger
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https://freshhunger.com/2021/01/08/slow-cooked-miso-beef-with-noodles/
~
Happy Friday. Stay warm xo 😘 
.
.
.
#miso #slowcooker #slowfood #beef #beefstew #beefbroth #lomein #noodles #slurp #freshhunger #lovoni  #wholesome #shiitake #bokchoy #onmytable
SWEET CHILI MISO SALMON & STIR-FRIED VEGGIES - who SWEET CHILI MISO SALMON & STIR-FRIED VEGGIES - who made new year’s resolution to go on a diet? God I’ve been on so many bloody diets. They work of course, as long as one stays on diet of choice. Kudos to those who do. As a mere mortal & coupled with my recipe testing, writing, styling & such I can’t, nor do I want to, eliminate whole food groups from my diet. I fail miserably at it. Then I beat myself up. And the vicious cycle goes around & around. My health - physical & mental & business are my main focuses this year. Diets are kicked to the curb along with negative self-talk. Enough already.  Wholesome foods, moving my body with exercise that makes me happy & I want to do is key. Who else feels the same? 
Here’s the link to this vibrant recipe. I really enjoyed it for dinner last night & last week. Serve it up with some steamed jasmine rice. So good.

https://freshhunger.com/2021/01/06/sweet-chili-miso-salmon/
.
.
.
.
.
#freshstart #freshhunger #freshveggies #salmon #miso #chilisauce #wholesome #vibrant #dietsdontwork #stopdieting #onmytable #inmykitchen

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