I really should have finished my application for the Great British Bake Off 2013, I’ve really outdone myself with this cake, as has Waitrose with its recipe skills – sadly, I have a hard time not being too lazy to fill out applications. Born out of boredom, a need for a cake for a little get together with some family friends and what seems like an inherited sense of laziness (mi madre didn’t want to go and buy a cake) we thought we would make this little beauty.
And frankly I am so glad we did. It was spongy, it was coconutty and lemony, it was creamy, it was simple and it was just pretty beautiful. I keep saying to people I don’t normally like cakes and while I think at one point in my life this was really true, I think the tides have turned. However, the surprise I get every time I do like a cake, I think will never wane. Maybe it was years of bad store bought cakes in school and friends birthdays that made me think I didn’t like cake? WHO KNOWS. This cake, whether I actually like cake or not, is a damn winner anyways. Unless you dislike coconut and lemon…in which case, this is quite obviously not the cake for you. Or is it?! When it was mentioned that it was a coconut cake, one of the ladies made a face like she was sucking on a lemon and said “coconut wasn’t her favourite” (the face really said, giiiirl I hate coconut) and she ate a big slice and then had seconds. So maybe try it? It was good.
Anyways, recipe! HERE. NOW! YAY!
This takes about 50-55 minutes
YOU WILL NEED:
125g unsalted butter, softened
225g caster sugar
Finely grated zest of 1 lemon (be careful to not get any of the pith in there!)
100ml coconut cream
4 medium eggs
225g self raising flour
1 tsp baking powder
75g desiccated coconut (I took some coconut liberties and added a wee bit more – probably around 80g)
For le filling:
170ml double cream
60ml coconut cream
2 tbsp lemon curd
WHAT TO DO:
1. Preheat the oven to 180˚C, gas mark 4. Grease and line the base of two 18cm round sandwich cake tins with baking parchment paper.
2. Rub in the lemon zest with the sugar with your fingers until pretty much incorporated and super fragrant. Place the butter in a large bowl and using an electric whisk, beat together with the sugar and lemon zest until light and pale. Gradually whisk in the coconut cream and eggs adding a little flour to prevent it curdling. Sift in the remaining flour, baking powder and the desiccated coconut and fold until well combined. Divide the mixture equally between the tins, levelling the surfaces. Bake for 25–30 minutes until golden. Cool in the tins for 15 minutes before turning out onto a wire rack to cool completely.
3. For the filling, whip the cream to soft peaks with the coconut cream and then swirl through the lemon curd. Sandwich between the cakes (I added a thin layer of lemon curd as well, but I really like lemon) and then sift some icing sugar on top, about a tsp or 3 if you’re like myself. A lovely idea we had was to put a piece of lace on top and THEN sift that icing sugar on, but we did not find any lace. Still though, a nice idea for someone else.