Lemon Coconut Layered cake

Have you ever felt the sugar rush , which needs to be satiated with the right amount of sweetness and wishes to avoid the over the top paraphernalia of excess cream and icing . Well i have the perfect solution for you. I feel all traditional cakes have one common appeal and & I call that that ' the appeal of flavor ' . These traditional bakes hero the core ingredient of the bake . Check out this super moist lemon coconut tea cake - which is worth every bake step and super easy to cook up...

I have shared this recipe in two phases A. Bake the cake B. Make the lemon curd & layering

Step A - Things you will need to bake the cake

• 2 cups flour

• 2 tsp baking powder

• 1/2 teaspoon salt

• 1/2 cup coconut milk, at room temperature

• 1/2 cup buttermilk , at room temperature

• 1 and 1/2 cups unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 3 large eggs, at room temperature

• 1 tbsp pure vanilla extract

• 1 cup of desiccated coconut

Steps

• Preheat the oven to 180 °C and line an 8 -inch cake pan with butter paper and set aside.

• Whisk or sieve the dry ingredients i.e the flour, baking powder, baking soda and salt together in a large bowl and keep aside.

• In a large mixing bowl , beat the butter and sugar until smooth and creamy . We used a hand held mixer but you can also do this by hand. With the mixer running on low speed, add the eggs one at a time , along with the vanilla extract and the coconut milk .

• Next add the dry ingredients in 3 additions - alternating with the buttermilk .

• At this point , mix everything by hand until everything is incorporated well .

• Do not over mix.

• Finally, fold in the desiccated coconut.

• Pour the batter into the prepared cake tin and bake for around 40 minutes or until the cakes are baked thoroughly .
  

'' To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. The cakes must be completely cool before frosting and assembling ''

Step B - Things you will need to make the Lemon curd and layer the cake

• 4 large egg yolks ( yellow only )

• 2/3 cup granulated sugar

• 1 tsp vanilla essence

• 1/3 cup lemon juice

• 1 tsp lemon zest

• 75 gms of butter

• A glass bowl and a deep bottomed pan for the double boiler arrangement

Steps

• To make a double boiler arrangement , you will need a deep bottomed pan and a glass bowl that sits snug on top of it . Place all ingredients ( except the butter ) in the glass bowl .

• Fill the deep bottomed pan with water and place the glass bowl to sit over the deep bottomed pan . This is your double boiler arrangement .

• Place the entire ' double boiler ' arrangement on gas , on low heat

• As the water starts simmering , keep whisking the egg -sugar -lemon juice mix till it resembles the likes of a hollandaise sauce ( Approx 25-30 mins ) .

• Once thickened , remove the sauce from heat and rest .

• After 10 mins , add 75 gm of cold butter into the sauce , while the sauce still feels warm

• Whisk everything once again and let it cool completely -the lemon curd will thicken as it cools down . Slice the cake horizontally and layer the cake with the lemon curd

• Garnish the top with roasted coconut or lemon slices and serve .

Pro-tip : Refrigerate the cake for at least 45 minutes before your serve or else the cake may fall apart as you slice it . Also , Lemon curd can be stored in fridge for good 7 days - Layer it up on your bread for breakfast in a jiffy .