How To make Lemon Curd Coconut Cake

Moist Lemon Coconut Cake | The Fusion With Sour Lemon And Fresh Coconut

Moist Lemon Coconut Cake | The Fusion With Sour Lemon And Fresh Coconut


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How To Make Lemon Coconut Roulade

Get rolling with this Spring dessert! imperialsugar.com. A beautiful lemon and coconut cake that will be the centerpiece of your spring gatherings. This roulade (cake served in a roll) is a delicious sweet treat for any spring or summer soiree. With lemon scented genoise, lemon curd and a fluffy coconut frosting topped with toasted coconut sprinkles, this makes a fresh and light dessert that is great for a BBQ, pool party or picnic. It's also perfect for Easter brunch and Mother's Day.
#imperialsugar #dessert #recipe #roulade #lemon #coconut

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Eggless Lemon Curd Cake with Easy Buttercream Frosting

Eggless Lemon Curd Cake – The cake turned out so soft and moist. This eggless lemon curd is so easy to make and yet you can’t really tell it’s made without eggs. I added some colours to it with the help of turmeric powder, it’s absolutely optional. I thought this is a good way to avoid a chemical product and yet taste just the same. You can either omit or use a yellow food colouring. It is well blended with eggless Buttercream. Instead of using powdered sugar I used condensed milk. The sweetness is so delicious, and the amazing thing is the buttercream is not grainy at all, it’s soft and smooth. Since I’m using the curd as the filling, I made it slightly thicker, so that the layer is firm and nice. You can make the lemon curd in advance and store in fridge for at least 5 days. I hope you’re inspired to make this at home.


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Ingredients:

• Eggless Lemon Cake
240ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
1 tbsp lemon zest
30ml [2 tbsp] lemon juice

• Eggless Lemon Curd
100g [½ cup] sugar
20g [3 tbsp] cornstarch
120ml [½ cup] lemon juice
120ml [½ cup] milk
30g [2 tbsp] butter

¼ tsp tumeric powder ***
1 tbsp sweetened condensed milk

***Remark: for colouring purpose, optional. You can substitute with yellow food colouring

• Buttercream Frosting
250g [1 cup + 2 tbsp] unsalted butter
130g [⅓ cup + 2 tbsp] sweetened condensed milk
1 tsp vanilla extract

syrup [1 tbsp sugar + 2 tbsp hot water]


Instructions:
• Eggless Lemon Cake
1. Preheat oven at 180°C/355°F.
2. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients. Mix until combined.
6. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
7. Add in the lemon zest and lemon juice. Mix until combined.
8. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper. Tap the pan on the table few times to release air bubbles.
9. Bake in preheated oven at 180°C/355°F at 30-35 minutes or until inserted skewer comes out clean.
10. Let it cool completely before slicing.
11. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges (optional). Set aside

• Eggless Lemon Curd
1. In a non-stick pot, add sugar and cornstarch. Give it a quick stir.
2. Add in the lemon juice. Stir until no lumps.
3. As you are stirring, add in the milk. Continue stirring until incorporated and no lumps.
4. Cook the mixture over low heat. Stir constantly and cook until the mixture is thickened and translucent. Using your spatula to lift up the mixture and you’ll see the mixture is translucent.
5. Off the heat and remove the pot. Add in the butter. Mix until the butter is melted.
6. In a small bowl, add the turmeric powder and condensed milk. Mix until well combined***
***remark: This is to make some colouring into the mixture. This is totally optional. But since the mixture is very pale, it’s nice to have some colours in it. Alternatively, you can also use yellow food colouring.
7. Add the mixture into the curd. Mix until well incorporated.
8. Strain the mixture to prevent lumps.
9. Cover with a cling film directly on top of the mixture to prevent formation of skin during the cooling process. Set aside for cooling completely before use.

• Buttercream Frosting
1. In a large mixing bowl, add the butter. Butter is lightly softened, but not too soft. Mix until creamy, pale and fluffy.
2. Add in the condensed milk and vanilla extract. Mix until combined. Not only the buttercream is soft and creamy, it is not grainy.

• Assemble the Cake (as per video)

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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.
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Stay tuned..
Happy Baking ;)

Lemon Coconut Cake w/Lemon Curd Filling on pg 202, Rosalie Serving Country Cookbook

Created on March 1, 2012 using FlipShare.

No Eggs! Turn Those Extra Lemons Into Cake - Eggless Lemon Coconut Cake

No eggs in your fridge? No problem :) Enjoy this delicious flavour combo - zesty lemon curd, whipped cream and toasted coconut smothered on a soft moist coconut cake good enough to eat on its own. Packed with citrus flavour!

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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47 with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6

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▶Ingredients:
Yield: 6 Cake

Eggless Coconut Cake
Pan Size: 6”

200g (1-1/2 cup) all purpose flour
2.5g (1/2 tsp.) baking soda
4g (1 tsp.) baking powder
1.5g (1/4 tsp.) salt
60g (1/2 cup) unsweetened coconut flakes
160g (2/3 cup) yogurt
125g (1/2 cup + 2 tbsp.) sugar
80g (1/3 cup + 1-1/2 tsp.) vegetable oil
15g (1 tbsp.) vanilla
120g (1/2 cup) coconut milk

Bake preheated 350F oven 50-55 minutes, or until golden brown and toothpick comes out clean. Time may vary depending on your oven.

Eggless Lemon Curd
100g (1/3 cup + 1-1/3 tbsp.) lemon juice
85g (1/3 cup + 1-1/2 tbsp.) sugar
13g (1-2/3 tbsp.) cornstarch
1-1/2 tsp. lemon zest
100g (1/3 cup + 1-1/3 tbsp.) milk
28g (2 tbsp.) unsalted butter
1/4 tsp turmeric, or as desired
5g (1 tsp.) vanilla

Lemon Cream
40g (2-2/3 tbsp.) cold water
6g (2 tsp.) gelatin
420g (1-3/4 cup) cream
40g (1/3 cup) icing sugar
10g (2 tsp.) vanilla
2 tsp. lemon zest
110g lemon curd

Garnish
60g (1/2 cup) toasted coconut
quartered lemon slices
lemon balm or mint