Name: Lemon curd and coconut cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 eggs Ready Egg Whole or Lite; 325 g flour cake; 2 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 1/2 tsp salt; 170 g butter unsalted, at room temperature; 350 g white sugar granulated; 1 tsp vanilla extract; 420 ml Buttermilk; 1/2 tsp Cream of tartar; 1 lemon curd; 60 g eggs white; 300 g white sugar granulated; 60 ml water cold; 1 Tbs glucose syrup light; 1 tsp vanilla extract; flaked coconut sweetened desiccated, light toasted

Recipe Disclaimer

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Ingredients (17)

For the cake:

1	eggs — Ready Egg Whole or Lite
325 g	flour — cake
2 tsp	Baking powder
1/2 tsp	Bicarbonate of soda
1/2 tsp	salt
170 g	butter — unsalted, at room temperature
350 g	white sugar — granulated
1 tsp	vanilla — extract
420 ml	Buttermilk
1/2 tsp	Cream of tartar
1	lemon curd

frosting:

60 g	eggs — white
300 g	white sugar — granulated
60 ml	water — cold
1 Tbs	glucose syrup — light
1 tsp	vanilla — extract
	flaked coconut — sweetened desiccated, light toasted

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Method:

Preheat oven to 180°C. Butter and flour 3 (23 x 3.75 cm) cake pans, and then line the bottoms with greaseproof paper.

In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Cream the butter until soft (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 2-3 minutes). Add the Ready Egg or add 5 eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. Add the flour mixture and buttermilk alternately in three additions, beginning and ending with the flour.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon.
Bake for about 35 – 40 minutes or until a toothpick inserted into the center of the cake comes out.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.

For the frosting:
In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup.

Beat the mixture for 3 – 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 – 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on for another 1 to 2 minutes or until the frosting is thick.

Use immediately.

Assemble: Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with 2 tablespoons of toasted coconut.

Continue with the next layers, stacking and filling with the lemon curd and coconut. Ice the top and sides of the cake with the frosting and then sprinkle with 1 cup of coconut.

Serve immediately.

Reprinted with permission of The Free Range Chicken Co.