Coconut & lemon curd cake – Food & Home Magazine
Tangy, tasty with a hint of tropical coconut. Serve this Coconut & lemon curd cake as your next show stopping dessert.
Ingredients
- ***LEMON CURD
- 3 lemons
- 4 egg yolks
- ¾ cup caster sugar
- 2 tsp cornflour
- 150 g unsalted butter, chopped
- ***CAKE
- 250 g butter, softened
- 1 tsp coconut essence
- 2 cups caster sugar
- 4 eggs
- ¾ cup desiccated coconut
- 3 cups self-raising flour
- 300 ml sour cream
- 1 cup milk
- 1 tsp icing sugar
- Toasted coconut flakes, to serve
- ***CREAM CHEESE FILLING
- 375 g butter, softened
- 375 g cream cheese, softened
- 2 cups icing sugar
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