*Lemon Coconut Layered Cake*
Makes one 9 inch cake
Deliciously moist cake filled with lemon curd and a coconut streusel, with more streusel on top. You can toast the coconut if you wish before using it in the streusel. This is a great brunch cake!
2 1/2 ounces caster sugar (about 70g) (1/3 cup plus 1 tsp)
3 TBS butter
a large handful of sweetened flaked coconut
(Approx. 1/2 cup)
315g flour (approx 2 1/2 cups)
200g sugar (a scant cup)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
6 ounces softened butter (170g) (3/4 cup)
6 ounces vanilla yoghurt (about 170g) (3/4 cup)
1 TBS lemon juice
2 tsp grated lemon zest
1 large egg
1 large egg yolk
1/2 cup lemon curd (about 4 dessert spoons)
70g icing sugar (scant 2/3 cup)
1 tsp lemon juice
1 tsp water
Pre-heat the oven to 180*C/350*F. Grease and flour a 9 inch cake tin with a loose bottom. Set aside.
Make the streusel by combing the flour and sugar in a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the coconut, toasted or not as you wish.
Combine all the cake ingredients in a large bowl. Beat well together until combined, adding as much milk as is needed to create a thick batter. Spread 2 cups of the batter into the prepared pan. Sprinkle with 2/3 of the streusel.
Dot the lemon curd by 1/2 tsp all over the top of the streusel, to within 1/2 inch of the edges of the pan. Spoon the remaining batter over top. Sprinkle with the remaining third of the streusel.
Bake for 50 to 60 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool in the pan for 15 minutes before removing sides. Combine the glaze ingredients until smooth and then drizzle it over the warm cake. Serve warm.