The day of making this cake for my Mum’s birthday on April 12th was a day of baking failures. The cake I share with you here was the THIRD cake I made. The THIRD – the first two went to the chickens and the birds.
I had my eye on this lemon curd recipe and knew I wanted to make it for my mum as she loves citrus flavours. I also wanted to try making coconut whipped cream. I thought a lemon sponge cake would be a great base for these fillings.
I found a lemon loaf cake recipe from the Ethical Chef. It looked moist and fluffy. I found that Parsley Soup had made the recipe as a round sandwich cake so I figured I would do the same. For some reason it didn’t work for me, the cakes just didn’t rise and were like solid, flat, round bricks. The chickies loved it though!
I decided to use Isa Chandra’s cupcake recipe (doubled) and add lemon zest to the batter. It was a trusty recipe that hadn’t failed me so far.
Well, the first failed cake had obviously frazzled my brain more than I realised because I forgot to turn the oven down for the second recipe and had a crusty, dark brown, overcooked cake. Save that for the chickies tomorrow.
I could have just made the same Isa recipe again with my head screwed on but it kind of felt tainted by this point. I sat down in a huff and went back to google. I came across this sponge recipe and thought it was worth a try. I was fantastic – light, moist, fluffy. It may become my go to sponge from now on! I added the zest of two lemons to the batter.
So, got there in the end and it was well worth it for this zingy, creamy, summery citrus and coconut cake.
For the cake: Serves 12-16
The night before you want to make the cake, place 2 unopened cans of full fat coconut milk in the fridge.
The day of making the cake, make the lemon curd and leave, covered, in the fridge whilst you make the cake. (You could make it the day before if you want to plan ahead).
Make the cake, adding the zest of 2 large lemons to the wet ingredients and bake in 8-9 inch sandwich tins, then leave to cool completely.
When ready to assemble, open the cans of coconut milk and scoop out the coconut cream that has separated from the coconut water, into a medium bowl. Save the coconut water and add to curries, cook rice with it or make this recipe.
Using an electric hand whisk, whisk the cream until smooth and fluffy then add 2 tablespoons of coconut flour (optional) which gives a firmer cream more reminiscent of firm whipped dairy cream, a little sweetener to taste like icing sugar or agave and a teaspoon of vanilla extract or paste or seeds from a pod. A tablespoon of golden icing sugar was plenty sweet for me. Whip again until all incorporated.
Add half the cream to the bottom cake layer, top with lemon curd then the top cake layer, and repeat. Keep in the fridge.
I had both cream and lemon curd left so mixed them together to make the most delicious, decadent lemon mousse. Yum factor leftovers.
Nutrition based on 12 servings with coconut flour and 1 tablespoon golden icing sugar in coconut cream;