Lemon Curd and Coconut Cream Cake

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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.

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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.

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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.

Ribbet collage

I had both cream and lemon curd left so mixed them together to make the most delicious, decadent lemon mousse. Yum factor leftovers.

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Nutrition based on 12 servings with coconut flour and 1 tablespoon golden icing sugar in coconut cream;


This entry was posted in Cakes, Celebration Cakes, Desserts, Egg-free, Fruit, Jam, vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

21 Responses to Lemon Curd and Coconut Cream Cake

  1. They do say third time lucky – but I am incredibly impressed that you soldiered on, I think I would have given up! (I’m a terrible baker to boot!) The cake and decorations look fantastic – i’m sure your mum was proud 🙂

  2. Looks lovely – I’ve been making a lot of vegan food recently for a family get together and this looks like a good addition!

  3. It looks well worth the attempts.

  4. Beautiful cake! I’m sure your Mom, (little sister? love her facial expression), and the chickens appreciated your commitment. So glad #3 worked out.

  5. Sharon says:

    That is an interesting idea to add coconut flour to the frosting. And it does look sturdy and oh so yummy!! I will have to try it 🙂

  6. I’m all about coconut at the moment and I LOVE the idea of adding coconut flour to cream to make it a thicker for frostings. That’s genius! I made some vegan lemon curd last year out of marrows of all things. I kid you not, and surprisingly easy. In the meantime I have a jar of Sicilian lemon spread that I’m itching to open. This looks just the thing. Also, very impressed you persevered. I’d have thrown in the towel much sooner!!

    • Poppy says:

      Thanks Penny. I’m so intrigued by marrow lemon curd! If you still have that recipe kicking around anywhere I’d love to try it!
      And, apparently, I don’t give up in a fight with the oven (at least for three attempts). I may have cried by the fourth failure! Let’s hope it was a one off!!

  7. Pamela says:

    Sounds amazing; I love lemon and coconut! Thanks for stopping by my blog as well. 🙂

  8. kvjinc says:

    Great! It is possible to make lemon curd vegan!

  9. Pingback: Baked Almond Feta, Almond Feta and Caraway Baked Cabbage Parcels and The Best Pasta Bake | Poppy's Patisserie | Bunny Kitchen

  10. Sophie33 says:

    You did a brilliant & fabulous job, Poppy! Waw, even! Superb! What a cool gift! So appetizing looking too!

  11. Pingback: Orange and Passionfruit Syrup Cake | Poppy's Patisserie | Bunny Kitchen

  12. Quinton says:

    Hi Poppy,
    I was wondering if you know how to make a vegan whipped cream which does not re-solidify upon refridgeration (Celeste from honk if you’re vegan suggested that you might). My purpose is (not being vegan myself, but having a friend who is vegan) to make a fluffy vegan cheesecake (with dairy, this is accomplished by mixing cream cheese and whipping cream), so that my friend can experience it. Therefore it is paramount that the whipping cream does not re-harden from overnight refridgeration, but also will mix evenly with the usual coconut products to make vegan cheesecake. Do you have any suggestions towards this end?
    (Also, FYI the vegan whipped cream link on your recipes page linked here)
    Thanks so much!,

    • Poppy says:

      Hi Quinton,

      Thank you for getting in touch. The coconut whipped cream used in this recipe does firm up in the fridge but it does not solidify and softens when let come back to room temperature so you could do that with the cheesecake? For a less firm finish I don’t recommend using the coconut flour to thicken it and whip until billowy. Alternatively you could use a soy based, oil thickened cream such as this one; http://wakingupvegan.com/2012/09/10/make-homeade-vega-whipped-cream/ (coconut free version at the bottom) OR if you prefer and have access to it, you could use commercially made products such as Soyatoo’s rice or soy whip.

      I hope this helps even a little? I think it’s so lovely that you are researching to make this for your friend 🙂


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