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Coconut Cake with Lemon Curd and Fresh Berries

2023-02-20 - Written by: Emma J. Wilson

Coconut Cake with Lemon Curd and Fresh Berries

A refreshing twist on traditional coconut cake, featuring a tangy lemon curd and a topping of fresh berries.

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:

  1. Preheat the oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
  6. Stir in the unsweetened shredded coconut.
  7. Divide the batter evenly among the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Lemon Curd

  1. In a medium saucepan, whisk together the lemon juice and sugar.
  2. Add the egg yolks and whisk until well combined.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
  4. Remove from heat and stir in the softened butter.

Assembly

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread a layer of lemon curd over the top of the cake layer.
  3. Top with another cake layer and repeat the process.
  4. For the final layer, place it on top of the cake and dust with powdered sugar.
  5. 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.