Coconut Cake With Lemon Curd Icing Recipe

Name: Coconut Cake With Lemon Curd Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150g grams butter, softened; 1 1/2 cups superfine sugar; 3 eggs, separated; 160 milliliters coconut milk; 2 cups dessicated coconut; 1 1/2 cups flour; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 1/2 cups confectioner's sugar; 25 grams butter, softened; 2 teaspoons lemon curd; 1/2 tablespoon milk

Servings: persons

150g grams butter, softened
1 1/2 cups superfine sugar
3 eggs, separated
160 milliliters coconut milk
2 cups dessicated coconut
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 cups confectioner's sugar
25 grams butter, softened
2 teaspoons lemon curd
1/2 tablespoon milk

1
Preheat the oven to 180u00b0C/350F and greaseproof a bundt tin.
2
Place the butter and sugar into a bowl and combined until smooth. Add in the egg yolks and combine until well mixed.
3
Add the coconut milk and desiccated coconut, folding through the mixture until combined.
4
Sift the flour, baking soda and baking powder and add to the mixture, folding to combine.
5
Beat the egg whites until soft peaks form and fold the coconut mixture into the egg whites.
6
Spoon into the prepared cake tin and tap a few times to release any air bubbles.
7
Place in the oven and bake for 35 minutes or until a skewer comes out clean.
8
Remove and allow to cool for 5 minutes before turning out onto a cooling rack. Allow to cool completely.
9
Place the confectioner's sugar, butter, lemon curd and milk into a bowl and beat to combine. Place in a microwave to heat through for approximately 7 seconds, stirring to melt the butter and bind the mixture.
10
Spread over the cake and allow to set for 5 minutes.
11
Slice and serve.

1193

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150g grams butter, softened, 1 1/2 cups superfine sugar, 3 eggs, separated, 160 milliliters coconut milk, and more.

Yes, Coconut Cake With Lemon Curd Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cake With Lemon Curd Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions