It happens to be the third anniversary of this blog and this fluffy Coconut Cake with Lemon Curd Icing feels like the best way to celebrate. Every time an anniversary of this blog comes along I go back to the first post and am reminded that I never actually stuck to one of my original goal 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 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.

Note: I candied thin slices of lemon only for the pictures, these aren’t necessary when you make this, though they do add a real zesty flavor when consuming.

Coconut Cake with Lemon Curd Icing
Recipe by Roamingtaste
Serves 8

Ingredients:
Cake
150 grams/5.3 ounces butter, softened
1 1/2 cups superfine/caster sugar
3 eggs, separated
3/4 cup coconut milk
2 cups desiccated coconut
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
Pinch of salt
Icing
1 1/2 cups confectioner’s/icing sugar
25 grams/2 tablespoons butter, softened
1 tablespoon lemon curd
1 tablespoon milk

Directions:
Preheat the oven to 180ºC/350F and greaseproof a bundt tin.

Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 2 minutes. Add in the egg yolks and whip until well mixed.

Add the coconut milk and desiccated coconut in, beating until just combined.

Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.

In a separate bowl, whip the egg whites until soft peaks form and gently fold the coconut mixture into the egg whites in two batches until it is a smooth mixture and fully incorporated.

Spoon into the prepared cake tin and tap a few times to release any air bubbles.

Place in the oven and bake until golden 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.

To make the icing, place the confectioner’s sugar, butter, lemon curd and milk into a bowl and whip until smooth and loose, you don’t want it to be too runny, but you want it to be a heavy drip as it comes off the spoon.

Spread over the cake and allow to set for 10 minutes.

Slice and serve.

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