MARIO'S COCONUT LEMON CURD
A creamy and tangy lemon curd with a background of coconut flavor. It's easy to make but requires a lot of constant whisking; it's worth it in the end! Serve on top of cake or perhaps sweet biscuits.
Provided by Mariomaka
Categories Desserts Fillings Fruit Fillings
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
- Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.
- Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 8.4 g, Cholesterol 46.5 mg, Fat 10.3 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 30.4 mg, Sugar 8.4 g
COCONUT LEMON CURD
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
- In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
- Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.
LEMON COCONUT CAKE
The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!
Provided by Aimee
Categories Cake
Time 1h16m
Number Of Ingredients 17
Steps:
- Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
- Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Nutrition Facts : Calories 650 calories, Carbohydrate 102 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice cake, Sodium 298 grams sodium, Sugar 81 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LEMON COCONUT CAKE
Lemon coconut cake features deliciously moist coconut cake layers, homemade lemon curd, toasted coconut and cream cheese frosting. It's a family favorite recipe! To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F (177°C). Spray or lightly butter three 9-inch cake pans. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
- Spoon/pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of milk/cream to thin out, if desired.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting, then half of the lemon curd. Top with 2nd layer and evenly cover the top with a thin layer of frosting, then the remaining lemon curd. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and/or lemon slices. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Slice, serve, enjoy!
MARIO'S COCONUT LEMON CURD
A creamy and tangy lemon curd with a background of coconut flavor. It's easy to make but requires a lot of constant whisking; it's worth it in the end! Serve on top of cake or perhaps sweet biscuits.
Provided by Mariomaka
Categories Fruit Filling Recipes
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
- Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.
- Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 8.4 g, Cholesterol 46.5 mg, Fat 10.3 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 30.4 mg, Sugar 8.4 g
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- Remove the seeds from the cardamom pods and crush them using a mortar and pestle until they are finely ground. Combine sifted potato starch, grated lemon zest, and the crushed seeds in a saucepan.
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- Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.
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- Combine the egg yolks, lemon zest, lemon juice, and coconut sugar in a small saucepan, and whisk to combine. Place the saucepan over medium heat, and stir with a wooden spoon while it warms up. You’ll need to scrape down the sides and the bottom while the mixture cooks. When the mixture is thick enough to coat the back of your spoon, it’s done. This should take around 5 minutes.
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