Coconut and Lemon Cake
Category: Desserts
Servings: 8
This Coconut and Lemon Cake is a refreshing treat that perfectly balances the sweet creaminess of coconut with the tangy zest of lemon. A light and fluffy sponge cake layered with a luscious coconut-lemon cream filling, all crowned with a delicate coconut garnish. It’s an ideal dessert for any special occasion or a sweet end to a lovely meal.
Ingredients:
| Ingredient | Amount |
|---|---|
| Eggs | 5 |
| All-purpose flour (00) | 75g |
| Potato starch | 75g |
| Sugar | 150g |
| Vanilla bean | 1 pod |
| Fine salt | 1 pinch |
| Whole milk | 400g |
| Cornstarch (Maizena) | 45g |
| Sugar | 140g |
| Egg yolks | 3 |
| Gelatin sheets | 4g |
| Lemons | 1 |
| Heavy cream | 200g |
| Shredded coconut | 1 |
Instructions:
Step 1: Prepare the Sponge Cake
- Start by cracking the 5 eggs into the bowl of a stand mixer. Add the seeds from the vanilla bean for an aromatic depth of flavor.
- Using a whisk attachment, begin mixing the eggs on medium speed.
- Once the eggs are slightly frothy, sift the 75g of all-purpose flour and 75g of potato starch together, and gently fold them into the egg mixture. Make sure to mix the ingredients carefully with circular movements from the bottom upwards, to avoid deflating the batter.
- When you have a smooth and even mixture, pour it into a 24cm cake pan that has been greased and floured. Gently level the surface to ensure an even rise during baking.
- Bake the cake at 180°C (350°F) for around 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 2: Prepare the Lemon and Coconut Cream
- In a saucepan, heat 400g of whole milk over medium heat until it is just about to reach a boil.
- In a separate bowl, whisk together the 3 egg yolks and 150g of sugar until well combined.
- Sift in the 45g of cornstarch and continue mixing to create a smooth, lump-free mixture.
- Once the milk is heated, gradually pour it into the egg mixture, whisking constantly to avoid curdling the eggs.
- Pour this mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from the heat and allow it to cool slightly.
- Soak the gelatin sheets in cold water for a few minutes. Once softened, squeeze out excess water and add the gelatin to the warm custard. Stir until fully dissolved.
- Zest the lemon and add the zest to the cream mixture. Squeeze in the juice of the lemon as well, and mix well.
- Allow the cream to cool to room temperature, then cover it with plastic wrap to prevent a skin from forming. Refrigerate to set.
Step 3: Whip the Cream
- In a separate bowl, whip the 200g of heavy cream until stiff peaks form.
- Once the lemon-coconut cream has cooled, gently fold the whipped cream into the mixture in two additions, using a spatula to keep the cream light and airy.
Step 4: Assemble the Cake
- When the sponge cake is completely cool, remove it from the pan. Use a serrated knife to slice the cake into three even layers.
- Place the first layer of cake on a serving platter. Spread one-third of the coconut-lemon cream evenly on top of the cake layer.
- Add the second layer of sponge cake and spread another third of the cream mixture over it.
- Place the final cake layer on top and cover the top and sides of the cake with the remaining coconut-lemon cream, smoothing it out evenly.
- For decoration, slice the shredded coconut into thin strips and use it to cover the top and edges of the cake.
Step 5: Chill and Serve
- Refrigerate the Coconut and Lemon Cake for several hours, preferably overnight, to allow the flavors to meld together and the cake to set.
- When ready to serve, slice and enjoy this light, indulgent dessert that combines the tropical flavors of coconut with the zingy freshness of lemon.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 5g |
| Carbohydrates | 50g |
| Fat | 15g |
| Saturated Fat | 10g |
| Fiber | 1g |
| Sugar | 35g |
| Sodium | 80mg |
This Coconut and Lemon Cake is a delightful treat that’s both creamy and refreshing. It’s perfect for a special occasion or just a sweet dessert to share with friends and family. Enjoy the bright, citrusy flavor of lemon paired with the tropical richness of coconut, all in a beautiful, layered cake that’s sure to impress!
Let this Coconut and Lemon Cake become your go-to dessert for spring and summer, or any time you crave something that’s a perfect balance of tangy and sweet!
