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 sitting alongside 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
150 grams/5.3 ounces butter, softened
1 1/2 cups superfine/caster sugar
3 eggs, separated
160 milliliter’s 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
25 grams/2 tablespoons 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.
Add the coconut milk and desiccated coconut, folding through the mixture until combined.
Sift the flour, baking soda and baking powder and add to the mixture, folding to combine.
Beat the egg whites until soft peaks form and fold the coconut mixture into the egg whites.
Spoon into the prepared cake tin and tap a few times to release any air bubbles.
Place in the oven and bake for 35 minutes or until a skewer comes out clean.
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.
Spread over the cake and allow to set for 5 minutes.
Slice and serve.