Coconut & lemon curd cake

Coconut & lemon curd cake Tangy, tasty with a hint of tropical coconut. Serve this Coconut & lemon curd cake as your next show stopping dessert. PREP TIME 1 hour | COOK TIME 1 hour (+ refrigeration and cooling) | SERVES 16    INGREDIENTS LEMON CURD 3 lemons 4 egg yolks  ¾ cup caster sugar  2 tsp cornflour 150 g unsalted butter, chopped CAKE 250 g butter, softened  1 tsp coconut essence  2 cups caster sugar  4 eggs  ¾ cup desiccated coconut  3 cups self-raising flour  300 ml sour cream  1 cup milk  1 tsp icing sugar  Toasted coconut flakes, to serve CREAM CHEESE FILLING  375 g butter, softened  375 g cream cheese, softened  2 cups icing sugar   METHOD LEMON CURD FINELY grate the zest from the lemons; you will need 1 tbsp. Squeeze juice from lemons; you will need ⅔ cup juice.  COMBINE egg yolks, sugar and cornflour in a pot until smooth. Stir in rind and juice; stir over medium heat until sugar dissolves. Continue to stir and eat until it just starts  to boil, then remove from the heat and gradually whisk in the butter until melted. STRAIN curd into a heatproof bowl or jug. Cover … Continue reading Coconut & lemon curd cake