- Peanut free
- Nut free
- Sesame free
- Shellfish free
- Seafood free
This lemon coconut cake will be the centrepiece of your Easter celebrations.
- Serves16
- Cook time50 minutes
- Prep time30 minutes, + cooling & chilling time
Ingredients
- 300g butter
- 2 cups (440g) caster sugar
- 4 Coles Australian Free Range Eggs
- 500g sour cream
- 2 cups (300g) self-raising flour
- 1 cup (150g) plain flour
- 1 cup (80g) desiccated coconut
- 1/4 cup (60ml) lemon juice
- 2 tsp finely grated lemon rind
- 1/2 cup (160g) lemon curd
- 2 tsp cocoa powder
- Assorted mini chocolate Easter eggs, to decorate
Buttercream
- 500g butter, softened
- 1kg icing sugar mixture
- 2 tbs coconut milk
- Blue liquid food colouring
Chocolate nest
- 100g dark chocolate melts, melted
- 1 cup Chang’s Original Fried Noodles
- 1/2 cup (25g) coconut flakes
Chocolate drizzle
- 100g dark chocolate
- 1/4 cup (60ml) thickened cream
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease three 20cm (base measurement) cake pans and line the base and sides with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the combined flour, coconut, lemon juice and lemon rind, in batches, and stir until just combined. Divide evenly among the prepared pans and smooth the surface
Step 2
Bake for 40-45 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 5 mins before turning onto a wire rack to cool completely.
Step 3
Meanwhile, to make buttercream, use a clean electric mixer to beat butter in a large bowl until very pale. Add icing sugar, in batches, beating until well combined. Add coconut milk and beat to combine. Reserve one-quarter of the buttercream. Add a little food colouring to remaining buttercream to tint blue.
Step 4
Use a large serrated knife to trim the top of each cake to level. Add half the lemon curd to the reserved buttercream and gently stir to combine. Place 1 cake on a serving platter. Spread with half the remaining lemon curd and half the lemon curd buttercream. Top with another cake. Repeat with remaining lemon curd and lemon curd buttercream. Top with the remaining cake. Place in the fridge for 30 mins to chill.
Step 5
Spread the blue buttercream over the top and side of the cake. Use a large palette knife to smooth the buttercream on the top and around the side of the cake. Place in the fridge to chill.
Step 6
To make the chocolate nest, grease a small bowl and line with baking paper, creasing the sides to fit. Combine the melted chocolate, noodles and coconut in a separate bowl. Spoon into the lined bowl and use a spoon to make a hollow in the centre. Place in the fridge for 30 mins or until set.
Step 7
To make chocolate drizzle, place the chocolate and cream in a heatproof jug and cook, stirring every 20 secs, in the microwave on high for 1 min or until chocolate melts and mixture is smooth. Set aside to cool to room temperature.
Step 8
Combine the cocoa powder and enough water to make a runny paste in a small bowl. Dip a pastry brush into cocoa mixture and gently flick onto the cake to create a speckled effect. Pour chocolate drizzle over the top of the cake and use a palette knife to spread over the top, allowing it to drip over the side. Top with the chocolate nest and decorate with Easter eggs to serve.
Recipe tip
COOK. STORE. SAVE.
Here’s a cute idea to use up any leftover lemon curd: make our Googy-Egg Biscuits for a sweet treat.
Lemon coconut Easter cake
- Serves16
- Cook time50 minutes
- Prep time30 minutes, + cooling & chilling time
Ingredients
- 300g butter
- 2 cups (440g) caster sugar
- 4 Coles Australian Free Range Eggs
- 500g sour cream
- 2 cups (300g) self-raising flour
- 1 cup (150g) plain flour
- 1 cup (80g) desiccated coconut
- 1/4 cup (60ml) lemon juice
- 2 tsp finely grated lemon rind
- 1/2 cup (160g) lemon curd
- 2 tsp cocoa powder
- Assorted mini chocolate Easter eggs, to decorate
Buttercream
- 500g butter, softened
- 1kg icing sugar mixture
- 2 tbs coconut milk
- Blue liquid food colouring
Chocolate nest
- 100g dark chocolate melts, melted
- 1 cup Chang’s Original Fried Noodles
- 1/2 cup (25g) coconut flakes
Chocolate drizzle
- 100g dark chocolate
- 1/4 cup (60ml) thickened cream
Description
This lemon coconut cake will be the centrepiece of your Easter celebrations.
Method
Step 1
Preheat oven to 180°C. Grease three 20cm (base measurement) cake pans and line the base and sides with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and stir to combine. Add the combined flour, coconut, lemon juice and lemon rind, in batches, and stir until just combined. Divide evenly among the prepared pans and smooth the surface
Step 2
Bake for 40-45 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 5 mins before turning onto a wire rack to cool completely.
Step 3
Meanwhile, to make buttercream, use a clean electric mixer to beat butter in a large bowl until very pale. Add icing sugar, in batches, beating until well combined. Add coconut milk and beat to combine. Reserve one-quarter of the buttercream. Add a little food colouring to remaining buttercream to tint blue.
Step 4
Use a large serrated knife to trim the top of each cake to level. Add half the lemon curd to the reserved buttercream and gently stir to combine. Place 1 cake on a serving platter. Spread with half the remaining lemon curd and half the lemon curd buttercream. Top with another cake. Repeat with remaining lemon curd and lemon curd buttercream. Top with the remaining cake. Place in the fridge for 30 mins to chill.
Step 5
Spread the blue buttercream over the top and side of the cake. Use a large palette knife to smooth the buttercream on the top and around the side of the cake. Place in the fridge to chill.
Step 6
To make the chocolate nest, grease a small bowl and line with baking paper, creasing the sides to fit. Combine the melted chocolate, noodles and coconut in a separate bowl. Spoon into the lined bowl and use a spoon to make a hollow in the centre. Place in the fridge for 30 mins or until set.
Step 7
To make chocolate drizzle, place the chocolate and cream in a heatproof jug and cook, stirring every 20 secs, in the microwave on high for 1 min or until chocolate melts and mixture is smooth. Set aside to cool to room temperature.
Step 8
Combine the cocoa powder and enough water to make a runny paste in a small bowl. Dip a pastry brush into cocoa mixture and gently flick onto the cake to create a speckled effect. Pour chocolate drizzle over the top of the cake and use a palette knife to spread over the top, allowing it to drip over the side. Top with the chocolate nest and decorate with Easter eggs to serve.