Good Food FOR THE SOUL

Warm and hearty dishes that are uncomplicated, unapologetic and undeniably tasty

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