Cakes Recipes - Lemon Coconut Layer Cake

Ingredients

• 150g plain flour, sifted with 1.5ml salt

• 8 eggs

• 370g caster sugar

• 15ml grated orange rind

• grated rind of 2 lemons

• juice of 1 lemon

• 65g sweetened, shredded coconut

• 30ml corn-flour

• 250ml water

• 75g butter

• For the frosting

• 115g unsalted butter

• 115g icing sugar

• grated rind of 1 lemon

• 90-120ml lemon juice

• 115g sweetened shredded coconut

---

Method:

1. Preheat the oven to 180'C/350'F /Gas 4. Line and grease three 20cm/8in cake tins with greaseproof paper.

2. Place 6 of the eggs in a bowl set over hot water and beat until frothy. Beat in 165g sugar until the mixture doubles in volume. Remove from the heat. Fold in the orange rind, half the lemon rind, 15ml/l tbsp of the lemon juice and the coconut. Sift over the flour mixture and fold in well.

3. Divide the mixture between the cake tins. Bake until the cakes pull away from the sides of the tins, 25-30 minutes. Leave in the tins for 5 minutes, then cool on a wire rack.

4. Blend the corn flour with cold water to dissolve. Whisk in the remaining eggs until blended. In a pan, mix the remaining lemon rind and juice, water, remaining sugar and butter. Bring to the boil. Whisk in the corn flour, and return to the boil. Whisk until thick. Remove and cover with dear film.

5. Cream the butter and icing sugar. Stir in the lemon rind and enough lemon juice to obtain a spread-able consistency. Sandwich the cake layers with the lemon custard. Spread the frosting over the top and sides. Cover with the coconut.