Layer Cake with Lemon Curd Filling and Coconut Icing

    1 hour 6 minutes

    This is a deeply luxurious cake with a lemon curd filling and a coconut lemon icing. A beautiful change from a regular chocolate cake!

    15 people made this

    Serves: 14 

    • Cake
    • 2 cups (250g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon cream of tartar
    • 8 egg yolks
    • 2 cups (440g) white sugar
    • 2 teaspoons grated lemon zest
    • 2 tablespoons lemon juice
    • 8 egg whites
    • 1/8 teaspoon salt
    • Lemon Curd Filling
    • 1 1/3 cups (300g) white sugar
    • 4 egg yolks
    • 2 1/2 teaspoons grated lemon zest
    • 1/3 cup lemon juice
    • 65g butter
    • Coconut Icing
    • 85g butter, softened
    • 4 cups (750g) icing sugar
    • 3 tablespoons grated orange zest
    • 2 1/2 tablespoons orange juice
    • 1 1/2 teaspoons grated lemon zest
    • 1 1/2 tablespoons lemon juice
    • 1/2 cup shredded coconut

    Preparation:35min  ›  Cook:30min  ›  Extra time:1min cooling  ›  Ready in:1hour6min 

    1. Cake: Preheat oven to 170 degrees C. Grease and flour two 23cm cake tins.
    2. Sift together the flour, baking powder and cream of tartar. Set aside.
    3. In a medium bowl beat together the egg yolks and sugar until thick and pale. Stir in the lemon zest and lemon juice.
    4. In a large glass or metal mixing bowl beat egg whites and salt until soft peaks form. Fold whites into the egg yolk mixture alternately with the flour mixture. Spread evenly into the prepared cake tins.
    5. Bake for 25 to 30 minutes in the preheated oven or until a toothpick inserted into the cake comes out clean. Let layers cool in their tins for 15 minutes before inverting onto wire racks to cool completely.
    6. Lemon Curd Filling: In the top of a double boiler combine the sugar, egg yolks, lemon zest and lemon juice. Cook over high heat, stirring constantly until the sugar is dissolved and mixture thickens. Remove from heat and stir in the butter.
    7. Coconut Icing: In a medium bowl cream the butter until light and fluffy. Gradually add the icing sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. Finally stir in coconut.
    8. To Assemble: Using a long serrated knife, slice the cake layers in half horizontally.
    9. Cool the lemon curd filling to room temperature then use to fill between the layers of the cake.
    10. Use the Coconut icing to ice the outside of the filled cake.

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    Reviews in English (12)


    This is an old and grand recipe and worth all the effort. BUT, it is a LOT of effort and very time-consuming. I admit, over the years I cheat and adapt. You can have basically the same cake, minus the jellied bits, by buying lemon cake mix, doubling the frosting and mixing in a bit of coconut. I make this "cheaters" RELee cake and no one ever notices the difference. It's a great adaptation if you're pressed for time (and who isn't!)  -  18 Nov 2007  (Review from Allrecipes USA and Canada)


    It's unusual to find a new cake recipe so good. I've had this saved to my recipe box for, no joke, 10 years. Finally tried it out this weekend for my MIL's birthday. A real show-stopper. Very special. Not at all hard to make, although the zesting/juicing of all of those lemons/oranges took a lot of time. Only modification: I thought it was strange that the cake recipe had no oil/fat in it. I thought of how oil makes chiffon cakes so nice and tender, and added 1/3 cup canola oil to the batter. Taste and texture of cake was superb. I will make this again for a special occasion. Thank you for sharing!  -  10 Feb 2010  (Review from Allrecipes USA and Canada)


    well, regardless of the name of the cake, I thought it was delicious!  -  17 May 2007  (Review from Allrecipes USA and Canada)