<< Very High Tides at Dungeness Spit

02/04/12 - Lemon Curd Coconut Cake

This is basically a classical coconut layer cake with boiled icing and coconut flakes, but with a rich center of home made lemon curd. We used Edna Lewis's cake recipe and the lemon curd recipe from Great British Cooking.

The finished cake

Sliced open so you can see the lemon curd inside

Lemon Curd

  • 3 large lemons
  • 4 ounces (1 stick) of butter
  • 1 1/2 cups sugar
  • 3 lightly beaten egg yolks (save the whites for the boiled icing)
  1. Set up a double boiler.
  2. Grate the rinds off all three lemons and put the peel in the double boiler.
  3. Squeeze all three lemons and put the juice in the double boiler.
  4. Add the butter and sugar to the double boiler. Stir until the sugar dissolves and the butter melts.
  5. Stir in the three lightly beaten egg yolks.
  6. Stir and stir and stir while the mixture slowly cooks. It took us nearly 20 minutes, but eventually the curd darkened and thickened. We like our lemon curd rich and thick.

Keywords: recipe