Ingredients
Assembly
- 2 Coconut Cakes
- 1 quantity Honey Buttercream
- 1 quantity Lemon Curd
- 1 quantity Limoncello Glaze
Coconut Cake
- 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
Honey Buttercream
- 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
Lemon Curd
- 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)
Limoncello Glaze
- 1 cup + 2 tbsp (170g) icing sugar, sifted
- 2 tsp freshly squeezed and strained lemon juice
- 2 tbsp Limoncello
Instructions
Coconut Cake
- Preheat the oven to 170 degrees Celsius (fan forced). Grease a 20 cm (8 inch) circular cake pan lightly. Sift the flour, baking powder, and salt into a mixing basin and whisk them together thoroughly using a hand-held whisk. Lightly whip the egg whites and egg in a bowl with a fork, then whisk in the coconut cream, vanilla, and coconut essence until completely blended.
- Beat the butter and sugar together with an electric mixer until light and creamy. Gradually add the flour mixture and the egg mixture alternately to the mixer on low speed, and beat until thoroughly blended.
- Smooth the top of the batter into the prepared tin. Bake the cake for 20–30 minutes, or until a skewer inserted in the center comes out clean. Allow 10 minutes for the cake to cool in the tin before turning out and transferring to a wire rack to cool entirely.
Honey Buttercream
- Combine all of the ingredients in an electric mixer and beat for 3–5 minutes, or until light and fluffy. Set away until you’re ready to put it together.
Lemon Curd
- Place all of the ingredients in a heatproof bowl over a pot of barely simmering water, making that the bowl’s base does not come into contact with the water. 15 minutes, or until the mixture thickens enough to coat the back of a wooden spoon, whisk continually. Remove from the fire and let aside to cool slightly before pouring into sterilised jars or serving on a cake. Keeps for up to 2 weeks in the refrigerator.
Limoncello Glaze
- Combine all of the ingredients in a mixing bowl and whisk until smooth.
Assembly
- Allow the limoncello glaze to set before pouring it evenly over the cooled cakes.
- Place one of the cakes on a cake stand or serving dish to assemble. Spread half of the honey buttercream over the top of the cake using a clean, moist spatula. Place the second cake on top of the first and spread the leftover buttercream over the top. Use some of the leaking buttercream from the layers to ‘whitewash’ the sides.
- Spoon the lemon curd over the top of the cake just before serving, allowing some to drip down the side. Cover the lemon curd with coconut flakes, heaping them higher in the center and letting them to pour over the edge of the cake and into the dripping lemon curd. If desired, pile many huge rose petals in the center of the cake.
Source: Queen
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