- 60 min
- 30 min
- 2 Coconut Cakes
- 1 quantity Honey Buttercream
- 1 quantity Lemon Curd
- 1 quantity Limoncello Glaze
- 1 3/4 cup + 2 tbsp (280g) plain flour or gluten-free plain flour
- 1 tbsp baking powder
- ¾ tsp fine salt
- 5 large egg whites
- 1 large egg white
- 1 cup (250ml) coconut cream
- 1 tsp Queen Vanilla Bean Paste
- 1 tsp Queen Natural Coconut Essence
- 170g unsalted butter, softened, plus extra for greasing
- 220g (1 cup) caster (superfine) sugar
- 1 3/4 cups + 1 tbsp (270g) icing sugar, sifted
- 125g cream cheese, softened
- 1 tbsp milk
- 1 tsp Queen Vanilla Bean Paste
- 50ml honey
- 2 large eggs, lightly beaten
- 55g unsalted butter
- 1 cup (250ml/360g) honey
- Juice of 2 lemons (approx 90ml)
- Finely grated zest of 1 lemon (approx 1 tbsp)
- 1 cup + 2 tbsp (170g) icing sugar, sifted
- 2 tsp freshly squeezed and strained lemon juice
- 2 tbsp Limoncello
Method - Coconut Cake
Preheat the oven to 170°C (fan forced). Lightly grease a 20 cm (8 inch) round cake tin. Sift the flour, baking powder and salt into a bowl and use a hand-held whisk to combine well. Using a fork, lightly beat the egg whites and the egg in a bowl, then add the coconut cream, vanilla and coconut extract and whisk until well combined.
Using an electric mixer, beat the butter and sugar until light and fluffy. With the mixer on low speed, gradually add the flour mixture and the egg mixture alternately and beat until well combined.
Spoon the batter into the prepared tin and smooth the top. Bake for 20–30 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for 10 minutes, then turn out and transfer to a wire rack to cool completely.
Method - Honey Buttercream
Using an electric mixer, beat all the ingredients together for 3–5 minutes or until light and fluffy. Set aside until ready to assemble.
Method - Lemon Curd
Place all the ingredients in a heatproof bowl over a saucepan of just simmering water,
making sure the base of the bowl doesn’t touch the water. Whisk continuously for
15 minutes or until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat, cool slightly, then pour into sterilised jars, or cool and serve on a cake. Keeps in the refrigerator for up to 2 weeks.
Method - Limoncello Glaze
Whisk all the ingredients together until smooth.
Method - Assembly
Pour the limoncello glaze evenly over the top of the cooled cakes and allow to stand until set.
To assemble, place one of the cakes on a cake stand or serving plate. Using a clean, damp spatula, spread half the honey buttercream over the top of the cake. Place the second cake on top and spread the remaining buttercream over the top of the second cake. Use some of the buttercream oozing out of the layers to thinly ‘whitewash’ the sides.
Just before serving, spoon the lemon curd over the top of the cake, allowing some to drizzle down the side. Cover the lemon curd with coconut flakes, piling them a little higher in the centre and allowing them to spill slightly over the side of the cake, into the drizzling lemon curd. Pile several large rose petals in the centre of the cake if desired.
This beautiful recipe is by Lyndel Miller, and featured in her book “Naked Cakes”. Buy your copy here.
Photograph by Mindi Cooke.
Competition – Enter our Naked Cake Competition to win a copy of Lyndel’s book ‘Naked Cakes’, plus a Breville Scraper Mixer Twin, Freeze & Mix & Queen baking products. Simply share your own naked cake creation here:
Entries open 12pm AEST 19/02/2016 until 11:59pm AEDST on 16/04/16. Terms and conditions.