It happens to be the third anniversary of this blog and every time it comes along I go back to the first post and am reminded that I never actually stuck to one of my original goals of making a foreign recipe every week. Maybe it’s the absolute passion for food and new recipes that keeps distracting me, but this blog keeps taking me places in my kitchen that I never imagined.
Life is hectic at the moment, so taking a moment to reflect back on the last three years and all the recipes on here seems like plucking a second out of the time continuum when it’s rushing ever faster. This will be the 319th post amongst the Costa Rican Orange Pudding, Tartiflette and Cornbread Stuffing and this is another original recipe that shows how successfully I’ve gotten sidetracked on those original plans.
Whilst so much has changed over the last three years, this blog has been a constant in the many places where I have laid my head. Getting to share my journeys to different lands and seeing pieces of this fine globe that I have been lucky enough to explore with you has made each journey fuller and mean more. So thank you for visiting and being on this journey, I hope you stick around as this year involves a few spectacular sights that I’m excited beyond compare to experience.
It seems only right to celebrate any anniversary with cake, to be fair, any excuse for cake is probably a good one! This coconut cake is fluffy and the outside has a crunch thanks to the egg whites with the lemon icing adding just a light layer of flavor to the crumbly moist cake.
Coconut Cake with Lemon Curd Icing
150g butter, softened
1 1/2 cups superfine/caster sugar
3 eggs, separated
160ml coconut milk
2 cups desiccated coconut
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups confectioner’s/icing sugar
25g butter, softened
2 teaspoons lemon curd
1/2 tablespoon milk
Preheat the oven to 180ºC/350F and greaseproof a bundt tin.
Place the butter and sugar into a bowl and combined until smooth. Add in the egg yolks and combine until well mixed.
Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.
Place the confectioner’s sugar, butter, lemon curd and milk into a bowl and beat to combine. Place in a microwave to heat through for approximately 7 seconds, stirring to melt the butter and bind the mixture.
Slice and serve.