Coconut Cake with Lemon Curd and Fresh Berries
Ingredients:
- 1 1/2 cups unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Lemon Curd (see below)
- Fresh berries (such as strawberries or blueberries)
Lemon Curd
Ingredients:
- 1 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter, softened
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- With the mixer on low speed, gradually add the flour mixture and mix until just combined.
- Stir in the unsweetened shredded coconut.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Lemon Curd
- In a medium saucepan, whisk together the lemon juice and sugar.
- Add the egg yolks and whisk until well combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the softened butter.
Assembly
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of lemon curd over the top of the cake layer.
- Top with another cake layer and repeat the process.
- For the final layer, place it on top of the cake and dust with powdered sugar.
- Arrange fresh berries on top of the cake and serve.
Note: This recipe is best served within a day or two of baking, as the coconut flavor will mellow out over time.