Lemon Coconut Cake

I experimented and came up with this cake last weekend to use up some of our lemons.  The recipe turned out great!  The first cake came out perfect so I made another one and ended up making this layered cake.  I’ve put the recipe down with quantities to make the two cakes, but if you just want one, half it.  Also, my oven only bakes nicely in the middle, I baked one cake and then the other.  I would recommend most people do this too – if you bake the two cakes in the same part of the oven, then will turn out similar to each other. 

I think this cake is the perfect accompaniment to a cup of tea.  I wish I had some now.  I’ve got a cup of tea and I am sitting in bed writing this post, but there’s no cake, or any other baking for that matter.  I’m a bit sick with a cold and have had a very unproductive day.  However, the sight of that lemon curd oozing out of the cake is pretty cheerful and an uplifting reminder that Summer in New Zealand is on its way!

Ingredients (for a double layer cake):
300g butter, softened
2 cups sugar
6 eggs, lightly beaten
3 cups self raising flour
250g sour cream
1 ½ cups desiccated coconut
rind (finely grated) and juice (about a cup) of 4 lemons
1 cup cream
lemon curd (I made some using this recipe which tastes awesome and is easy, or you can use store bought)
icing sugar (to dust)

Method:
Preheat the oven to 180°C.  Grease a 22cm circular baking tin.
Beat the butter and sugar together with an electric mixer until light and fluffy.  Add in the eggs and beat again to combine. 
Mix through the flour in three lots, alternating with the lemon juice.  Stir through the sour cream.  Mix in the coconut and finely grated lemon rind.

Pour half the mixture into the prepared tin.  Bake for 40 – 45 minutes or until golden brown and a skewer inserted in the centre can be removed cleanly.
Once the cake has cooked, remove from the oven and let sit for 10 minutes before turning out of the cake tin and onto a cooling rack.
Re-grease the tin.  Give the remaining cake batter a good stir before pouring into the prepared tin and baking like the previous cake.

Once both cakes have cooled, level one of the cakes by cutting off the top.  Beat the cream until it is thick and holds its shape.  Spread the cream over the top of the levelled cake.  Cover the cream with lemon curd.  Place the remaining cake on top and dust with icing sugar.

Enjoy!