Coconut cake with lemon curd and white chocolate cream

Coconut cake with lemon curd and white chocolate cream


4 people made this

About this recipe: 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.

Serves: 10 

  • White chocolate whipped cream
  • 400ml double cream
  • 200g white chocolate, chopped
  • Cake
  • 260g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/8 teaspoon salt
  • 110g softened butter
  • 350g caster sugar
  • 4 egg whites
  • 200ml buttermilk
  • 150ml coconut milk
  • 1/2 teaspoon coconut flavouring or extract
  • 2 teaspoons vanilla extract, divided
  • 20g desiccated coconut
  • 280g prepared lemon curd, or as needed
  • additional coconut for garnish

Prep:25min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

  1. First, prepare the white chocolate whipped cream: Heat double cream in a saucepan over medium-low heat until it begins to steam. Remove from heat; stir in white chocolate until fully melted. Place mixture into the fridge to cool completely, about 2 hours.
  2. Preheat the oven to 180 C / Gas mark 4. 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, 1 teaspoon 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. 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 cream mixture with an electric mixer until stiff peaks form, about 3 minutes. Whip in remaining 1 teaspoon vanilla. 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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Reviews (1)


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

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