Lemon Curd Coconut Layered Cake
A sweet affair, love in the air, sunset skies and the prettiest setting for this intimate September gathering. I’ve been busy this summer styling a wedding – the second wedding I’ve EVER decorated, but mine doesn’t really count as I got married in Mexico and the lovely event planner at the resort did most of the work. This truly is the very first wedding that I’ve ever styled. This wedding is very much a compilation of all the pretty things I love and, in my very own way, I’ve made it a Garden Heart love fest gathering. It’s what the couple wanted after all. I hope I’ll give them many “wow” factor moments, so…wish me luck!
To add to the lot of new things I got involved in this year, I’ve also been asked to make delicious desserts for the wedding’s 72 guests. Okay now, I’m officially nervous! So here we are friends – one of the three cakes that will be featured at the wedding this weekend.
Early on in the summer, I brought on a few interns to help out with my Garden Heart pantry (more to come on that later this year). Baylie has been my side kick for the wedding project every step of the way. Not only is she creative and incredibly crafty but also loves baking as much as I do. So the two of us made the perfect pair to team up and make delicious desserts.
Our Lemon Curd Coconut Layered Cake is over the top delicious. We’ve tested it many times and held tasting meet-ups with family and friends so they could indulge in it to make sure it passed the test, and did it ever! Baylie formulated the delicious cake recipe and we used my lemon curd to give it a tangy sweet taste.
We used three types of flour: almond flour (adds a nutty flavour to baking, makes the cake moist and it’s high in protein), coconut flour (sweet in flavour, lighter in texture but does require more liquid when baking as it soaks up moisture quickly) and oat flour (creates a gummy texture compared to wheat flour, can substitute wheat flour 1:1 and compliments well with other flours). The three types of flours combined together makes the cake super moist.
- ½ cup oat flour
- ½ cup coconut flour
- 1 cup almond flour
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¾ cup coconut sugar
- ¼ cup unsalted butter (half of a stick) at room temp.
- ¼ cup coconut oil at room temp.
- 1 tsp. vanilla extract
- 1 cup coconut milk, shake can at room temp.
- 3 egg whites at room temp.
- 3 full eggs at room temp.
- LEMON CURD
- 2 tbps. ghee
- 4 organic lemons (zest & juice)
- 2 organic free-range eggs
- 2 tbsp. raw honey
- 2-3 cloves
- 1 cinnamon stick
- dash of lemon salt
- 1 can frozen coconut milk (top layer only)
- 1 tbsp. lavender buds
- Make this the night before. In a bowl, lightly whisk eggs and lemon juice together. Add raw honey, lemon zest, lemon salt and spiced ghee. Mix ingredients well together.
- In a pot, add mixture, cloves and cinnamon.
- Over low heat, stir frequently until curd thickens (approx. 10-12 min.)
- Transfer lemon curd to a bowl and chill for 2 hours.
- Keep stored in fridge until ready to use.
- Turn oven on to 350 degrees F and place rack in the middle.
- Cut parchment or wax paper into rounds that fit at bottom of 2 8” cake pans and use coconut oil to butter sides of pan.
- Mix together all dry ingredients (excluding butter and coconut oil) in one bowl until well combined.
- In a separate bowl combine all wet ingredients with whisk or with hand mixer until well combined.
- Add the butter and coconut oil to the bowl of dry ingredients and blend until a crumb consistency.
- Combine wet and dry ingredients in one bowl using hand mixer until smooth texture.
- Pour batter into cake rounds, tap against counter to flatten the top.
- Soak with cold water the baking cloths and wrap around bottom of cake pan.
- Bake for 20-25 minutes. Remove the cake from the pan after 10 minutes of cooling and place on drying rack to cool for at least and hour before frosting (best results by cooling over night and placing in fridge).
- For the frosting, whisk top layer of the coconut milk from can with lavender. Glaze over the top of the cake.
1. We used ground almond meal (ground almonds) which is not as thin as almond flour. You can make this by grinding blanched almonds in the food processor or blender until you reach a “flour based” consistency.
2. Great for coating meats, to add to cookies, for baking (pancakes) to give your dish nutty flavour.
3. Best kept in the fridge or freezer (store them in jars) to prolong shelf life and prevent them from going rancid.
1. Requires a lot more liquid or eggs when baking (soaks up the moisture) to avoid baked goods from drying out.
2. Can be made by drying out the shredded coconut meat after making homemade coconut milk.
3. Coconut flour can easily become clumpy so extra mixing/beating is required.
1. If you’re looking for gluten free/wheat free oats, look for this on the package as otherwise it can easily have cross contaminated with wheat products in the factory.
2. I love making my own flour by blending oats in a food processor, super easy to make and it’s fresh for when you need it.
3. Absorbent and light, helps lighten dense cakes.