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Layers Of Flavour

The Australian Women's Weekly Food

Issue 38

This stunning cake, with coconut three ways, is a wonderful way to celebrate Mother’s Day. Its tropical flavour will take Mum and the family on a foodie adventure to remember.

COCONUT & LEMON CURD CAKE

PREP + COOK TIME 2 HOURS (+ REFRIGERATION & COOLING) SERVES 16

250g unsalted butter, softened

1 teaspoon coconut essence

2 cups (440g) caster sugar

4 eggs

¾ cup (60g) desiccated coconut

3 cups (450g) self-raising flour 300ml sour cream

1 cup (250ml) milk

1 teaspoon pure icing sugar toasted coconut flakes, to serve

LEMON CURD

3 medium lemons (420g)

4 egg yolks

¾ cup (165g) caster sugar

2 teaspoons cornflour

150g unsalted butter, chopped

CREAM CHEESE FILLING

375g unsalted butter, softened

375g cream cheese, softened

2 cups (320g) icing sugar

1 Make lemon curd.

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