John Myers
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Lemon Curd Coconut Cake (Evelyn Knoop)
The perfect lemon curd coconut cake (evelyn knoop) recipe with a picture and simple step-by-step instructions.
Dough:
- 8 Egg yolk
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 300 g Sugar
- 340 g Salted butter
- 600 g Flour
- 480 ml Buttermilk
Lemon curd:
- 3 Eggs
- 3 Egg yolk
- 1 tsp Bio lemon zest
- 6 tbsp Salted butter
- 120 g Sugar
- 80 ml Freshly squeezed lemon juice
Frosting:
- 3 Protein
- 0,25 tsp Baking powder
- 1 tsp Vanilla extract
- 2 tsp Glucose syrup
- 200 g Coconut flakes
- 340 g Sugar
- 80 ml Water
Lemon curd:
- For the lemon curd, put all the ingredients except the butter in a metal bowl, stir well and place in a water bath. Heat for approx. 6 to 7 minutes, stirring constantly, until the mixture thickens. Then remove from the water bath, stir in the butter and allow to cool.
Dough:
- Preheat the oven to 175 degrees. For the cake, beat the butter and sugar until frothy, add the egg yolks one at a time. Stir in the vanilla extract and buttermilk as well. Mix the flour with baking soda and stir into the dough until it becomes smooth. Then put the dough in three greased springform pans (diameter: 18cm) and bake for about 30 minutes.
Frosting:
- For the frosting, mix the sugar, egg white, water, glucose syrup and baking powder in a large metal bowl. Place this in a water bath and beat with a hand mixer until the mixture is thick and creamy. Remove from the water bath, add vanilla extract and beat until cold.
- The bases are now divided and filled alternately with lemon curd and frosting. Finally, the entire cake is coated with frosting and coated with desiccated coconut. The cake is decorated and, if possible, placed in the cold.
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