Coconut Lemon Curd Cake
This cake can be baked with the linked Charlotte cake pan mold, or a single standard 8-inch cake pan. The Charlotte cake pan can be found here: https://www.nordicware.com/products/charlotte-cake-pan/
Ingredients
Lemon Curd
- 1/2 cup fresh squeezed lemon juice
- 5 egg yolks
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter cut into individual tablespoons
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon vanilla extract
Coconut Lemon Curd Cake
- 1 1/4 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 3/4 cups granulated sugar
- 1/2 cup coconut flour
- 1 teaspoon fiori di sicilia extract can substitute w/vanilla extract
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 3 eggs at room temperature
- 3/4 cup plus 1 tablespoon coconut milk
- ¼ cup finely grated coconut optional garnish
Candied Lemon Twists (Optional Garnish)
- 3 small lemons
- 1 1/2 cups water
- 1 cup granulated sugar
Instructions
Lemon Curd
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Place 1 or 2 inches of water in the bottom of a double boiler. Bring the water to a boil over high heat, then reduce the heat to low and place the upper pot on top. Add the lemon juice, egg yolks, and sugar and stir with a whisk to combine. Continue gently stirring as the mixture cooks (this will prevent the egg yolks from curdling and keep the nice smooth silky texture of the curd). Eventually the mixture will thicken enough to coat the back of a spoon, (it will take about 10 minutes or so depending on the heat of your stovetop).
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Remove the upper pot of the double boiler from the heat, and add the butter pieces and stir until they're melted.
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Then add the lemon zest and vanilla extract and stir until combined. Transfer to a jar and allow to cool to room temperature while you bake the cake. After using the curd to decorate the cake, refrigerate any leftovers in an airtight container.
Coconut Lemon Curd Cake
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Preheat the oven to 350 degrees Fahrenheit. If using the nordic ware Charlotte cake pan pictured in this post (https://www.nordicware.com/products/charlotte-cake-pan/) , spray it with cooking spray and lightly dust with the coconut flour and set aside. If using a normal 8-inch cake pan, grease the pan and line the bottom with a round of parchment paper and set it aside.
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In a medium-sized bowl, whisk together the flour, poppy seeds, baking powder, and salt and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and coconut flour until combined (first a crumbly mixture will form, then it will start sticking together almost like a thick sugary paste), for about 2 minutes at medium speed.
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Add the fiori di sicilia extract, vanilla extract, lemon juice, and lemon zest and mix until combined. Add the eggs, one at a time, waiting until each egg is well-incorporated before adding the next one.
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While mixing at low speed, add half the flour mixture, mix for 10 seconds, then add the coconut milk and mix for 10 seconds, pause to scrape down the sides of the bowl as needed, and then add the remaining half of the flour mixture and mix until *just* combined. Pour batter into the prepared cake pan.
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Place in the oven and bake until the edges and top become kissed with gold and a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Bake time will be more towards the 40-minute mark if you use the Charlotte pan, and more towards the 30-minute mark if you use a standard 8-inch cake pan.
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Allow the cake to cool on a wire rack for 15-20 minutes before inverting the pan to unmold the cake. Allow the cake to cool to room temperature, then spread the desired amount of lemon curd on top of the cake (refrigerate any excess lemon curd in an airtight container and use as you wish. It’s great on buttered toast!). Sprinkle with the shredded coconut, garnish with the candied lemon twists (optional), and serve alongside the excess lemon curd for extra dipping.
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Can be made a day ahead of time and kept in an airtight container in the refrigerator overnight until serving.
Candied Lemon Twists (Optional Garnish)
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Slice the lemons as instructed in this video to allow for twisting later on: https://www.youtube.com/watch?v=aYjfNosujSk (this will allow you to create the twist shape later on). Bring the water and sugar to a boil in a small saucepan over medium high heat. Add the sliced lemons (it's okay if they overlap) and reduce heat to low.
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Simmer for 1 hour, spooning off and discarding any foam that forms on top, and gently flipping the slices every 30 minutes. Remove from heat, and carefully use tongs to remove the slices and place them on a wire rack to cool, with a paper towel or a baking sheet underneath to catch any dripping syrup. Once they're warm and no longer super hot, form the twist shape and place them back on the rack to continue cooling and firming up. Once cooled, place on top of the lemon curd in the center of the cake.