Lemon Curd Coconut Cake ????
LEMON CURD COCONUT CAKE | ලෙමන් කර්ඩ් කොකනට් කේක්
INGREDIENTS | අවශ්‍ය ද්‍රව්‍යය
LEMON CURD CURD
75g Butter (room temperature)
40 ml Lemon Juice (freshly squeezed)
75g Sugar
2 Eggs (room temperature)
½ Tbsp Lemon Zest
CAKE
125g Butter (room temperature)
125g Sugar
2 Eggs (room temperature)
½ Tsp Vanilla
120ml Milk or butter milk (room temperature)
162g Flour
1 Tsp Baking Powder
¼ Tsp Baking Soda
¼ Tsp Salt
MARSHMALLOW FROSTING
30ml Cold Water
150g Sugar
½ Tsp Vanilla
¼ Tsp Salt
45g Egg White (room temperature)
1 ½ Cups Dried Coconut (shredded or flaked)
ලෙමන් කර්ඩ් කොකනට් කේක්
75g බටර් (කාමර උෂ්ණත්වය)
40ml ලෙමන් යුෂ (නැවුම්ව මිරිකා)
75g සීනි
2 බිත්තර (කාමර උෂ්ණත්වය)
1/2 Tbsp ලෙමන් සෙස්ට්
කේක්
125g බටර් (කාමර උෂ්ණත්වය)
125g සීනි
2 බිත්තර (කාමර උෂ්ණත්වය)
1/2 Tsp වැනිලා
120ml කිරි හෝ බටර් කිරි (කාමර උෂ්ණත්වය)
162g පිටි
1 Tsp බේකිං පවුඩර්
1/4 Tsp ෙබ්කිං සෝඩා
1/4 Tsp ලුණු
මාෂ්මෙලෝ ෆ්‍රොස්ටිං
30ml සීතල වතුර
150g සීනි
1/2 Tsp වැනිලා
1/4 Tsp ලුණු
45g බිත්තර සුදු (කාමර උෂ්ණත්වය)
1 ½ කෝප්ප වියළි පොල්
*මද රස්නයෙන් ලිප තියා ගන්න.
*ලෙමන් කර්ඩ් ඒක ගන වෙනකම් හොදින් කවලම් කරන්න. ගනකම් මදිනම් අවශ්‍යනම් කහමදයක් ඒකතු කරගන්න.
*හොදට නිවුනට පසු ගන්න. ශිතකරනයේ තියාගැනිමටත් පුලුවන්.
පුලුවන්) මද රශ්නයෙන් ලිප තියාගන්න.
*නිවුනට පසු පාවිච්චියට ගන්න.
*මාෂ්මෙලෝ ඒක ඒකදිගට ගසා ගන්න. (බීටර් ඒක වුනත් බාවිතා කිරිමට *අවශ්‍යනම් කොටස් 3ට කපා ගන්න.
Coconut Cake with Lemon Curd!!!!
Hey guys..Today i'll be showing you'll how to make coconut cake with lemon curd.I love everything about this cake from it's snowy white shreds of dried coconut to the tangy flavour of lemon curd.The ingredients and procedure is given below.Please follow accordingly.
Ingredients:
Flour - 1 1/4 cups
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Butter - 100 grams
Powdered sugar - 3/4 cup
Eggs - 3
Vanilla essence - 1 tsp
Buttermilk - 1 cup
Desiccated coconut - 1 cup
For lemon curd :
Eggs - 2
Lemon juice - 1/3 cup
Lemon zest - 1 tbsp
Powdered sugar - 3/4 cup
Butter - 60 grams
Procedure:
1. In a bowl, mix all the dry ingredients combining of flour,baking powder,baking soda and desiccated coconut.
2.In another bowl,whisk the egg whites.Add some sugar and beat until you get stiff white peaks.
3.In a bowl,add all the wet ingredients together combining of butter,sugar,eggs and buttermilk.
4.Mix the dry and wet ingredients together.Add the egg whites .Do not over mix.
5.Line the baking tray with parchment paper and pour the batter.
6.Preheat oven at 180 degrees and bake for 27-30 minutes .
7.Cool the cake completely and cover the cake with lemon curd.Lastly, add some desiccated coconut and serve.
For lemon curd:
1.Take a bowl and butter,eggs and sugar.Mix the mixture well and place the bowl on simmering water.
2.Whisk the mixture and add lemon juice followed by lemon zest.Stir the mixture until it starts thickening and then turn off the flame.
3.Lemon curd thickens as it cools down.It can be made well in advance.
So guys please try out this recipe and let me know in the comment section below.
Do like share and subscribe to my channel for more upcoming videos..:)
Stay tuned..
Happy Baking ;)
WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!
INGREDIENTS:
Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Lemon Curd
- 1 batch of my eggless lemon curd recipe:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Coconut Cake with Lemon Curd #shorts #dessert
Full Recipe Here
Fluffy Coconut & Lemon Curd Cake - Blast from the Past
Paula gets cookin' in the kitchen with Michael as they make a delicious coconut and lemon curd cake with Paula's favorite frosting!
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#pauladeen #blastfromthepast
Ingredients
1 (15.25-oz) box yellow cake mix
butter, for pans
1 1/2 cups sugar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
1 (10-oz) jar lemon curd
zest of 1 lemon, finely grated
1 1/2 cups sweetened flaked coconut
Preparation
1.) Preheat the oven to 350 °F.
2.) Butter and flour 2 (8-inch) round cake pans.
3.) Prepare and bake the cake according to the package directions.
4.) Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
5.) In a heatproof bowl on the top of a double boiler (being sure that the bottom of the bowl does not touch the water), add the sugar, egg whites, cream of tartar, salt, and water.
6.) Beat with an electric mixer 1 minute, or until the mixture reaches 160°F on a candy thermometer.
7.) Remove the bowl from the heat and continue to beat, on high speed, for 7 minutes. Use immediately (frosting will set).
8.) In a small saucepan, heat the lemon curd gently over medium-low heat or microwave it for 20 seconds on medium power, just to soften.
9.) Stir in the lemon zest.
10.) Cut each cake layer in half horizontally.
11.) Frost each layer with a layer of curd, frosting and coconut.
12.) Top it with another layer of cake and frosting, and repeat with all the layers.
13.) Frost the top and sides of the cake and cover with the coconut. 14.) Store wrapped in an airtight container in the refrigerator.
15.) When ready to serve, remove the cake from the refrigerator and slice.
The cake will keep in the refrigerator for 3 to 5 days.
Recipe courtesy of
Berühmte italienische Zitronenkuchen, der die ganze Welt verrückt macht! Besser als Joghurtkuchen!
Der italienische Zitronenkuchen mit Vanillepuddingfüllung bietet eine herrliche Geschmacksexplosion und einen verlockenden Geschmack. Dieses köstliche Dessert besteht aus einem saftigen und lockeren Zitronenkuchen, der perfekt durch eine reichhaltige und cremige Vanillepuddingfüllung ergänzt wird. Der pikante Zitronengeschmack verleiht dem Kuchen eine erfrischende Würze, während der cremige Vanillepudding eine köstliche Süße verleiht. Jeder Bissen ist eine harmonische Mischung aus zitrusartiger Helligkeit und köstlicher Cremigkeit und ergibt einen köstlichen Genuss, der jeden Naschkatzen zufrieden stellt. Ob pur oder zu einer Tasse Kaffee oder Tee genossen, dieser italienische Zitronenkuchen mit Vanillepuddingfüllung ist ein wahrer Genuss für Dessertliebhaber.
Pudding:
1 Ei
eine Prise Salz
50 g (3 EL) Zucker
40 g (3 EL) Maisstärke
300 ml (1 1/2 Tassen / 10,5 oz) Milch
Zitronenschale
Saft von 1 Zitrone
Kochen, bis es eingedickt ist, und ständig umrühren
Teig:
2 Eier
eine Prise Salz
100 g (6 EL) Zucker
120 ml (2/3 Tasse / 4,3 oz) Pflanzenöl
1 TL Vanille
220 g (1 1/2 Tassen / 7,7 oz) Mehl
15 g (4 TL / 0,5 oz) Backpulver
Backform 23 cm
Tipp: Sollte der Teig zu dick sein, etwas Milch hinzufügen und gut verrühren.
Die Hälfte des Teigs 15 Minuten bei 190 °C/370 °F backen
Die eine weitere Hälfte des Teigs dazugeben und 30 Minuten bei 190 °C backen.
Kokosflocken zur Dekoration (optional)
Guten Appetit!
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