Lemon Curd and Coconut Cake

Lemon cake layers are filled with tangy lemon curd and covered in velvety coconut buttercream in the best lemon and coconut layer cake you will ever taste.



Lemon Cream Cheese Cake

  • 200g unsalted butter, softened
  • 150g cream cheese, softened
  • 300g caster sugar
  • Zest of 1 large lemon
  • 1 tsp vanilla paste
  • 4 large eggs, at room temperature
  • 250g plain flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt

Lemon Curd

  • 3 large egg yolks
  • 80g caster sugar
  • 45g unsalted butter
  • Zest of 1 large lemon (23 tsp)
  • Juice of 1 ½ large lemons (60ml or 1/4 cup)

Coconut Swiss Meringue Buttercream

  • 3 large egg whites
  • 135g caster sugar
  • 200g unsalted butter, softened
  • 12 tsp good-quality coconut essence


Lemon Cream Cheese Cake

  1. Preheat oven to 175°C (155°C fan-forced) and grease or line two 15cm (6”) cake pans with greaseproof paper.
  2. Beat butter, cream cheese, sugar, zest and vanilla in free-standing mixer with paddle attachment until thick and pale.
  3. Slowly add eggs, one at a time, ensuring to scrape the bowl with a spatula in between each addition until smooth.
  4. Sift flour, baking powder and salt together in a large bowl, then slowly add to batter on low speed until just combined. Take care not to overbeat.
  5. Divide batter evenly between cake pans, weighting pans to ensure equal volume.
  6. Bake in pre-heated oven for approximately 50-55 minutes, or until cake tester comes out clean.

Lemon Curd

  1. Lightly whisk egg yolks and sugar together in large clean bowl until pale and thick but not frothy.
  2. Melt butter, lemon juice and zest together in a medium saucepan over low heat.
  3. Add egg yolk and sugar mixture to saucepan and stir constantly over low-medium heat until in turns a deep yellow colour, and thickens enough to coat the back of a spoon (approximately 10 minutes). The easiest way to tell if it’s done is by placing a small spoonful of curd on a plate and allowing it a minute or so to cool. If it is thick and doesn’t spread, it’s ready.
  4. Remove from heat and allow to cool completely. If not using immediately, pour cooled curd into sterilised jar and keep in fridge.

Coconut Swiss Meringue Buttercream

  1. Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
  2. Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
  3. Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
  4. Very slowly add small 1cm cubes of softened butter, then coconut essence, and continue whisking until buttercream is light and fluffy.


  1. Assembling this cake is easiest when the cake is slightly chilled, and the buttercream and curd are at room temperature.
  2. Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the buttercream.
  3. Place the first layer on a round cake plate or turn-table and spread a thin layer of frosting on the top, smoothing with a palate knife. Pipe a frosting dam of buttercream around the edge of the cake layer. Place 1/3 of the lemon curd on top of the frosting and gently spread it evenly to the edges of the frosting dam. The frosting dam will prevent lemon curd oozing out of your cake. Repeat frosting (including piping a frosting dam) and filling with lemon curd between each cake layer.
  4. Cover the top and sides of the cake in a thin layer of frosting, allowing portions of cake to show through, giving a ‘naked’ appearance. Allow to chill for a couple of hours or overnight.
  5. Decorate with fresh flowers, then serve at room temperature.



Makes a four layer 15cm (6”) cake and serves 8-12 people