Coconut Cake with Lemon Curd and White Chocolate Cream

    2 hours 50 minutes

    Fragrant coconut cake layers have lemon curd between them, and the cake is iced with white chocolate whipped cream, which is so easy to make.

    4 people made this

    Serves: 10 

    • White Chocolate Whipped Cream
    • 400ml thickened cream
    • 200g white chocolate, chopped
    • Cake
    • 260g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • pinch salt
    • 110g softened butter
    • 350g caster sugar
    • 4 egg whites
    • 200ml buttermilk
    • 150ml coconut milk
    • 1/2 teaspoon coconut flavouring or extract
    • 1 teaspoon vanilla extract
    • 20g desiccated coconut
    • To Assemble
    • 280g prepared lemon curd, or as needed
    • 1 teaspoon vanilla extract
    • additional coconut for garnish

    Preparation:25min  ›  Cook:25min  ›  Extra time:2hours cooling  ›  Ready in:2hours50min 

    1. White Chocolate Whipped Cream: Heat the cream in a saucepan over medium-low heat until it begins to steam. Remove from heat then stir in the white chocolate until fully melted. Place mixture into the fridge to cool completely, about 2 hours.
    2. Cake: Preheat the oven to 180 degrees C. Grease and flour two 20cm round cake tins.
    3. Whisk flour, baking powder, bicarbonate of soda and salt together in a bowl; set aside.
    4. Beat butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in egg whites, one at a time, beating well after each. Add flour mixture and buttermilk alternately to mixture, beating well after each addition. Beat coconut milk into cake mixture. Fold in coconut flavouring, vanilla and desiccated coconut. Divide cake mixture evenly into the prepared tins.
    5. Bake in the preheated oven until a knife inserted near the centre comes out clean, about 25 minutes. Cool cakes in tin on a wire rack for 10 minutes, then remove from tin to cool completely on wire rack.
    6. To Assemble: Place one cake layer on a serving plate, upside down. Spread lemon curd evenly over the top; place second cake layer on top.
    7. Whip the white chocolate whipped cream mixture with an electric mixer until stiff peaks form, about 3 minutes. Whip in the vanilla.
    8. Ice the sides and top of cake with white chocolate whipped cream. Garnish with additional coconut. Chill cake in the fridge until ready to serve.

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    Lovely moist coconut cake that I've made a few times now! However I had to guess at the number of egg whites I needed to use as they were not mentioned in the ingredients! I'm using 4 and it works. Easy to make and very tasty.  -  23 Aug 2014  (Review from Allrecipes UK & Ireland)