We love food that excites the eye and the palate even more. Loads of colour, flavour and deliciousness are jam-packed in these hearty but oh-so delicious family meals
Coconut & lemon curd cake
PREP TIME 1 HOUR
COOKING TIME 1 HOUR (+ & lemon curd cake REFRIGERATION SERVES 16 AND COOLING)
INGREDIENTS
For the lemon curd
3 lemons
4 egg yolks
3/4 cup caster sugar
2 tsp cornflour
150 g unsalted butter, chopped
For the cake
250 g butter, softened
1 tsp coconut essence
2 cups caster sugar
4 eggs 3/4 cup desiccated coconut
3 cups self-raising flour
300 ml sour cream
1 cup milk
1 tsp icing sugar toasted coconut flakes, to serve
For the cream cheese filling
375 g butter, softened
375 g cream cheese, softened
2 cups icing sugar
METHOD
For the lemon curd
1 Finely grate the zest from the lemons you will need 1 tbsp. Squeeze juice from lemons - you'll need 2/3 cup juice.
2 Combine the egg yolks, sugar and cornflour in a pot until smooth. Stir in the lemon zest and juice, then stir over medium heat until the sugar dissolves. Continue to stir and heat until it just starts to boil, then remove from the heat. Gradually whisk in the butter until melted.
3 Strain the curd into a heatproof bowl or jug. Cover the surface with a plastic wrap. Refrigerate until cold.
For the cake
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Diese Geschichte stammt aus der August 2022-Ausgabe von Living space.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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