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Coconut Snow Cake
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
This lemon and coconut cake looks quite grand when presented at the table. The meringue frosting gives it the appearance of a snowy mountain.
To make it healthier and just that extra bit more coconutty, I've swapped butter with coconut oil, and caster sugar for coconut sugar.
Cooking Time: 25 minutes
Makes: 8 servings
Ingredients
190g coconut oil
240g spelt flour
1 tsp baking powder
120g coconut sugar
1 tbsp golden syrup
2 tbsp Truvia sweetener (or 125g caster sugar)
200g caster sugar
150g desiccated coconut
¼ tsp cream of tartar
5 lemons
8 eggs
Method
Zest two lemons.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/375 ༠F/5 Gas.
Beat 120g coconut oil with zest, coconut sugar, and 50g desiccated coconut.
Beat in four eggs one at a time with a tablespoon of flour, and then fold in the remaining flour.
Divide the mixture between two sandwich tins and bake in the oven for 25 minutes.
Zest and juice three lemons and mix with sweetener/sugar, and coconut oil.
Melt the mixture over a pan of hot water.
Separate three eggs and beat the yolks with one whole egg.
Gradually stir the eggs into the mixture until thick.
Turn one sponge upside down and spread over the lemon curd.
Place the second upturned sponge on top.
Whisk the three leftover egg whites until frothy.
Whisk in the caster sugar, golden syrup and cream of tartar to soft peaks.
Whisk the meringue over hot water for seven minutes
Remove from the heat and whisk for another seven minutes.
Spread the meringue over the cake.
Sprinkle 100g desiccated coconut on top.
#Cake
#Coconut
#Lemon
#Sponge
#Coconut Oil
#Spelt Flour
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