Lemon Coconut Layer Cake Recipe

Lemon Coconut Layer Cake Recipe

Ingredients : Makes 20cm/8in round cake

150 g

8

370 g

15 ml

2

1

65 g

30 ml

250 ml

75 g

 

For the frosting :

115 g

115 g

1

90 - 120 ml

115 g

Plain flour, sifted with 1.5ml salt

Eggs

Caster sugar

Grated orange rind

Lemons, grated rind

Lemon, juice

Sweetened shredded coconut

Cornflour

Water

Butter

 

 

Unsalted butter

Icing sugar

Lemon, grated rind

Lemon juice

Sweetened shredded coconut

Method :
  • Preheat the oven 180oC/350oF/Gas 4. Line and grease three 20cm cake tins with greaseproof paper.
  • Place 6 of the eggs in a bowl set over hot water and beat until frothy. Beat in 165 g sugar until the mixture doubles in volume. Remove from the heat. Fold in the orange rind, half the lemon rind, 15 ml of the lemon juice and the coconut. Sift over the flour mixture and fold in well.
  • Divide the mixture between the cake tins. Bake until the cakes pull away from the side of the tins, 25 - 30 minutes. Leave in the tins for 5 minutes, then cool on a wire rack.
  • Blend the corn flour with cold water to dissolve. Whisk in the remaining eggs until blended. In a pan, mix the remaining lemon rind and juice, water, remaining sugar and butter. Bring to the boil. Whisk in the corn flour, and return to the boil. Whisk until thick. Remove and cover with clear film.
  • Cream the butter and icing sugar. Stir in the lemon rind and enough lemon juice to obtain a spread able consistency. Sandwich the cake layers with the lemon custard. Spread the frosting over the top and sides. Cover with the coconut.

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