Tuesday, 24 January 2017

Coconut Pudding Cake with Lemon Curd


Prep time: 15 Mins
Baking time: 50-55 Mins
175g Unsalted Butter
200g Golden Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
200g Coconut Cream
100g Ground Almonds
125g Plain Flour
1tsp Baking Powder
200-225g Lemon Curd
1-2 Handfuls of Dessicated Coconut

Cake time! Preheat the oven to 180C/350F/Gas 4 and grease a medium sized rectangular baking dish. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. Mix through the coconut cream, then add the ground almonds and do the same. Sift in the flour and baking powder then mix vigorously until you are a left with a lovely, consistent batter. 

Spoon into your prepared tin and gently even to the edges. Bake in the centre of the oven for around 50-55 mins, until a metal skewer or knife comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and pierce the top all over with a sharp knife. Slather the top with half of the lemon curd and leave for 1 hour. Slather again (ooh I love the word slather!) with the rest of the lemon curd and sprinkle over the dessicated coconut. Leave for another hour until just warm and you are ready to serve. Yummmmmmmmmmmmm YUM!

1 comment:

  1. Oh dear, I can feel my New Year halo slipping...........