Lemon Curd Filled Coconut Cake

Serves 12 people

45mins Prep

20mins Cook

Create some wow-factor with this delicious Barker’s Professional Lemon Curd Filled Coconut Cake. Barker’s Professional Lemon Curd spread on layers of Coconut Cake.

By Barker's Professional

Cabinet Food

Ingredients

250 g Butter
1 g Caster sugar
3
1 1/4 cup Self-raising flour
2/3 cup Coconut milk
2 tsp Vanilla bean paste
500 g
350 g Icing Sugar Mixture (not pure icing sugar)
2 1/2 tsp Vanilla bean paste
350 g
1 cup Coconut Flakes

Method

Coconut Butter Cake
Preheat the oven to 180 degrees celcius fan-forced. Grease and line 3 x 7” cake tins with nonstick baking paper.
In a stand mixer beat the butter, sugar, and vanilla on high for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time on high speed until combined.
Sift in the flour and beat on low speed to combine. Pour in the coconut milk and mix until combined.
Divide the batter between the 3 cake tins and bake for 20 minutes or until a skewer comes out clean. Cool in the fridge for approx 2 hours or in the freezer for 30 minutes.
Vanilla Bean Buttercream
In a stand mixer beat the room temperature butter on high until light and fluffy. This can take approximately 5 minutes so be patient. Ensure you scrape down the sides of the mixer every so often to ensure the butter is mixing evenly. Tip: the temperature of the butter is very important to achieve a white colour. You won’t be able to whip it if it is too cold so room temperature is best. Still cool to touch but when you press the butter you can leave an imprint with your finger.
Sift in the icing sugar, add the vanilla and beat until combined.
Decoration
Once your cakes have been taken out of the oven time to toast the coconut. Line a baking tray with baking paper and spread the coconut out evenly on the tray. Bake for 2-5 minutes or until golden. Let the coconut cool. The time will vary greatly depending on your oven so be sure to watch the coconut closely so not to burn it. You may need to stir the coconut around if it isn’t cooking evenly, the edges tend to cook faster than the centre. TIP: This is a great way to test the hot spots in your oven.
If your cakes have a slight dome you can trim the tops of the cakes off. This recipe tends to make flat top cakes so you won’t require much trimming if any at all.
Start decorating your cake by placing a small amount of buttercream on the cake board. Place your first layer of cake on top.
Spread a thick layer of icing on top of the cake using an offset palette knife.
Using a piping bag filled with icing and a large round tip, pipe a border of buttercream around the edge of the cake to create a buttercream barrier to hold the lemon butter.
Spoon in a few tablespoons of Barker’s Professional Lemon Curd and spread with your palette knife to the edges of the buttercream border.