Coconut Cake with Lemon Curd Icing

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.

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.

Why you’ll love this

That cake

If you love a bounty bar then this cake is exactly what you’ll love, it’s so full of coconut flavor!

Tart and sweet icing

The tart and sweet curd icing lemon goes beautifully with the cake.

How to prepare Coconut Cake with Lemon Curd Icing

• Prepare your tin: For the perfect bundt cake to slide out smoothly, prepare before doing anything else.
• Cream the butta and sugar: Cream those two until pale.
• Yolks a do: Add the yolks and combine.
• Coconut time: Add the coconut milk and dessicated coconut and combine.
• Dry ingredients: Sift into the coconut mixture and mix until just combined.
• Whip those whites: Whip the egg whites until soft peaks form.
• Fold in half: Add half the coconut cake to the egg whites and fold. Repeat until well combined.
• Into the cake tin: Spoon the batter into the cake tin, smooth out the top and bake until golden.
• Allow to cool: Remove the cake from the tin and set aside to cool fully.
• Make the icing: Combine all the icing ingredients until smooth and dripping nice and thickly.
• Spread: Spread the icing over the whole cake and allow a few minutes to set.
• Serve: Slice and serve…enjoy!

Tips for the best Coconut Cake with Lemon Curd Icing

Cake batter: The cake batter will be quite thick thanks to the desiccated coconut so you will need to spoon it into the cake tin and smooth out on top accordingly.

Candied lemon on the cake: 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.

Keeping the cake: The cake will keep well covered at room temperature for up to 5 days, though it’s best consumed within 3 days of making.

More coconut dishes you’ll enjoy

Coconut Bread

Drømmekage – Danish Dream Cake

Chocolate Chip Coconut Cookies

Coconut Cake with Lemon Curd Icing
Recipe by Roamingtaste
Serves 12

Ingredients:
Cake
150 grams / 5.3 ounces butter, softened
300 grams / 1 1/2 cups superfine/caster sugar
3 eggs, separated
177 milliliters / 3/4 cup coconut milk
200 grams / 2 cups desiccated coconut
240 grams / 1 1/2 cups plain flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
Pinch of salt
Icing
170 grams / 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 with butter and lightly sprinkle with flour to coat the inside of the tin.

Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.

Add in the egg yolks and whip until well combined, a further 1 minute.

Add the coconut milk and desiccated coconut, and beat until 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.

Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.

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 until golden or a skewer comes out clean.

Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Set aside 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.

Print

 

Save