Save to your scrapbook
Lemon and coconut cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
125g unsalted butter, softened
225g caster sugar
Finely grated zest of 1 lemon
100ml coconut cream
4 medium Waitrose Columbian Blacktail Free Range Eggs, beaten
225g self raising flour
1 tsp baking powder
75g desiccated coconut
170ml tub essential Waitrose Double Cream
60ml coconut cream
2 tbsp lemon curd
1 tsp icing sugar
Dr Oetker Wafer Daises (optional)
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. 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, dust with icing sugar and then decorate with the wafer daisies, if you like.
Typical values per serving: