I made this cake so I can use my homemade lemon curd. I have this on my mind for a long time but only got to finally make it last week. Usually, I like to use meringue or egg whites frosting to cover and fill my coconut layer cake but I ran out of eggs.
The cake, the lemon curd are all ready so I just decided to used whipped cream for which I’m glad because it made the cake definitely more delicious, the cream and the lemon curd really marry well. I’m planning to make it again for my mother-in-law on Mother’s Day. 🙂
About the Recipe:
The recipe for the coconut cake is a modified version of steamed chocolate cake. You may bake or steam it, there’s a slight difference in texture and color too (baked coconut cake is lighter) but either way is very good.
For a fool-proof whipped cream frosting everytime.. put the bowl and the whisk attachment of your mixer in the freezer for a few minutes prior to whipping the cream and make sure that the cream is really cold too!
I steamed instead of baked this cake
Slice cake horizontally and spread lemon curd on one layer then top with the other layer. Cover cake with whipped cream starting from top, spread to the sides
smooth the cream the sides and top…it doesn’t need to be perfect because..
..you’re gonna cover it with toasted (almost burnt lol) desiccated coconut 🙂
..and you’re done! Pair it with your favorite cup of coffee and enjoy it with your loved ones! 🙂
I ♥ this cake! 🙂
Coconut Cake with Lemon Curd
Ingredients (click ingredient to buy it)
- 1 stick Butter room temperature
- ¼ cup Coconut Oil
- 1 cup Fine Sugar
- 1 cup Coconut Milk
- 2 pcs Eggs
- 1⅓ cup All Purpose Flour
- ¼ cup Desiccated Coconut
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- ¾ cup Lemon Curd
- 235 ml All Purpose Cream or whipping cream
- 3 tablespoons Sugar
- Desiccated Coconut toasted or use unsweetened flaked coconut
- Grease a 8 or 9 inch baking pan with melted butter or oil then line bottom with parchment paper, set aside.
- Cream butter and sugar using a mixer until light and fluffy.
- Add eggs, one at a time beating well after each addition.
- Combine oil and coconut milk, stir to combine then gradually add to the creamed butter and sugar alternately with the flour mixture, beginning and ending with flour. (flour, evap, flour, evap, flour)
- Stop the mixer once in a while to scrape sides and bottom.
- Pour batter into the prepared pan.
- Steam for about 45 minutes or bake at 350F degrees for about half an hour.
- Transfer the pans to wire racks to cool for 10 minutes, then invert to unmold the cake, peel and discard parchment paper.
- Let cake cool completely before frosting.
TOAST DESICCATED COCONUT:
- Put a pan over medium high heat, add desiccated coconut, cook until browned, stirring to keep it from burning.
- It doesn't take long so don't leave it or you might forget about it (happens to me a lot!).
- Whip the cream and sugar until stiff, set aside.
- Slice cooled cake in half horizontally to make two layers.
- Place 1 cake layer on a plate, spread with lemon curd.
- Top with remaining cake layer, spread whipped cream frosting over top and sides of cake.
- Sprinkle toasted desiccated coconut over top and sides of cake. Enjoy!
- Store left-over cake loosely covered in refrigerator.
♥ Have a nice day! God Bless! ♥