Summer has finally arrived. Exams are over and the sun is out, meaning that I will be posting plenty of new recipes- yay!
To celebrate the occasion I decided to continue the theme of summer-inspired cakes and do yet another twist on the quintessential Victoria Sponge. Lemon and Coconut, however, is the combination that I decided to go for this time.
Homemade lemon curd features once again but this time with a new partner: coconut. Coconut in cakes provides both a beautiful texture but also keeps the cake really moist which is so important-eating a dry cake is just terrible.
If you prefer, I think you could add the juice of a passion fruit to the cream filling to make it more ‘exotic’ although it was still great without it as well. This is a definite must try if you thinking of something new and unique to bake as it is far from the monotony of a plain sponge with the tartness of lemon and moist coconut complementing each other beautifully!
Do give it a try and let me know how it goes if you do! 🙂
225 ml milk
5tbsp lemon juice
Finely grated zest of two large lemons
350g caster sugar
100g desiccated coconut
300g plain flour
1 1/2 tsp baking powder
½ tsp bicarbonate of soda
225g butter, softened
4 large eggs
For the filling
75g unsalted butter
75g icing sugar
225g soft cheese
¼ tsp vanilla extract
1tbsp lemon juice
150g lemon curd
1) Preheat the oven to 180C. Grease and line two 20cm cake tins. Put the milk and 1tbp lemon juice in a jug. Stir and leave to stand for at least 5 mins.
2) Put the rest of juice in a pan with 75g sugar and heat gently until the sugar dissolves. Remove from the heat and stir in the lemon zest and coconut. Set aside.
3) Sift together the plain flower, baking powder and bicarbonate of soda. This will help air to get into the mixture and keep your cake light and fluffy.
4) Cream the butter and add the rest of the sugar until very pale. This is important once again: the more air the better. Then beat in the eggs, one at a time.
5) Fold in the flour, milk and coconut mix. Transfer to the cake tins and bake for approximately 25-30mins until golden and the tops spring back when lightly pressed. Leave to cool on a wire rack.
6) For the filling: cream the butter and icing sugar. Then, beat in the soft cheese, vanilla and lemon juice.
7) Sandwich the cakes with the lemon curd and two-thirds of the filling, then spread the rest over the top. I then decorated the cake with some homemade candied lemon peel. For this, dissolve some sugar in water over the stove to make a syrup (about 1:2 ratio of sugar to water) then cook the some grated lemon peel until syrup is absorbed by the lemon rind.