Lemon Coconut Cake with Fluffy Meringue and Lemon Curd
packed with buttery coconut bits, toasted swiss meringue, and a bright, tangy lemon curd
Ingredients
Lemon coconut cake batter (pan size: 16cm by 16cm)
- 126 g unsalted butter
- 126 g white sugar
- 126 g eggs
- 18 g almond powder
- 84 g cake flour
- 64 g fine coconut powder
- 4 g baking powder
- 20 g toasted coconut flakes
- 36 g cream
Lemon sugar syrup
- 60 g lemon juice
- 40 g white sugar
Lemon curd
- 2 lemons
- 2 eggs
- 90 g white sugar
- pinch of salt
Swiss meringue
- 50 g egg whites
- 100 g white sugar
Instructions
🍋 Making lemon coconut cake& lemon sugar syrup
- Preheat your oven to 170°C/338°F.
- Line your cake pan with parchment paper.
- Toast coconut flakes until golden in the oven and set aside.
- In a bowl, cream butter and sugar together until the color lightens.
- Gradually add eggs in 4 batches. Mix well after each addition.
- Siftthe cake flour, almond powder, baking powder, and coconut powder and mix.
- Add cream and fold gently.
- Add coconut flakes and fold gently.
- Fill the pan and bake at 170°C/338°F for 30 minutes. The cake is done when the color is golden brown and middle is bouncy. You can also use a cake tester see if it's thoroughly baked.
- While you wait for the cake to cool down,microwave sugar and lemon juice together until dissolved. Set aside.
- While the cake is still lukewarm, poke some holes and pour in the lemon syrup to moisten the cake.
- Wrap the cake and set aside in the fridge.
🍋 Making lemon Curd
- Combine everything in a bowl except butter and mix well.
- Keep stirring with your silicone spatula as you double boil it for10 minutes. The liquid will start to thicken.
- Take it off from the heat and add in butter.
- If your egg whites are a bit cooked, it's not a problem because you can blend it with a handmixer to smooth out the texture.
- Transfer it to a clean container andchill in the fridge.
🍋 Making swiss meringue
- Combine egg whites and sugar in aheat-proof bowl and whisk briefly to combine.
- Place over a double boiler set tomedium-high heat. Whisk continuously until the mixture reaches 80°C/176°F. This is to ensure that it is pasteurized and safe for consumption(salmonella free.)
- Remove from the heat and continue whisking at high speed.
- Continueuntil the meringue is silky, glossy, and reaches stiff peaks.
🍋 Final touches
- Gently unmold the cake from the pan. If it's difficult to get it out, run a mini spatula around the edges of the cake to loosen it from the pan.
- Add meringue onto the cake and make thick, decorative swirls. The more meringue you use, the more surface area there is to caramelize with your kitchen torch
- Add lemon curd and make swirls with your spoon.
- Lightly torch the meringue until golden.
- Garnish your cake with your choice of fresh herbs, berries, nuts, or additonal lemons.