Coconut Lemon Curd Cake

Combination of lemon and coconut blend nicely and taste great. Making your own lemon curd is much cheaper and you can adjust the sweetness in it.



Serve them as a special dessert at a chic dinner party or just serve them wonderful in the afternoon tea.


COCONUT LEMON CURD CAKE

125g butter, softened
2 tsp finely grated lemon rind
2/3 cup sugar
2 eggs
1/3 cup milk
3/4 cup desiccated coconut
1¼ cup self-raising flour

1. Make lemon curd.
   
   
2. Preheat oven to moderate (180°C/160°C fan-assisted). Line a 6-hole large or 12-hole standard muffin tray with paper cases.
   
   
3. Beat butter, rind, sugar and eggs in small bowl with electric mixer until light and fluffy.
   
   
   
4. Stir in milk and coconut, then sifted flour. Divide mixture among cases; smooth surface.
   
   
5. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool. Increase oven to hot (220°C/200°C fan-assisted).
   
   
6. Cut a 2cm-deep hole in the center of each cake, fill with curd; discard or munch cake tops.
   
   
7. Make coconut meringue; spoon into a piping bag fitted with a 1cm plain nozzle/tip.
   
   
8. Pipe meringue on top of each cake; place cakes on oven tray.
   
   
9. Bake in hot oven 5 minutes or until meringue is browned lightly.
   

Lemon curd

4 egg yolks
1/3 cup sugar
2 tsp finely grated lemon rind
1/4 cup lemon juice
40g butter

Combine ingredients in a small heatproof bowl over small saucepan of simmering water, stirring constantly, until mixture thickens slightly and coats the back of the spoon. Remove from heat. Cover tightly; refrigerate lemon curd until cold.


Coconut meringue

4 egg whites
1 cup sugar
1-1/3 cups shredded coconut, chopped finely

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Fold in coconut.




How to pipe meringue - spoon the meringue into piping bag fitted with a plain nozzle. Hold piping bag vertical to the cake, piping a spiral from the outside to the center of the cake.