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Coconut Cake with Lemon & Marshmallow Recipe

Coconut Cake with Lemon & Marshmallow


This cake is full of coconut flavour; with its lemony filling and toasted marshmallow icing.

  • Yields: 1 |
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 1:15 hours
Categories: Baking, Cakes, Cakes, Teatime
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Lemon Curd

zest of 1 lemon
juice of two lemons
60 g sugar
¼ C (60 g) butter, cut into cubes
2 egg yolks, lightly beaten

Lemon Curd Cream Cheese Icing

500 g cream cheese
⅗ C (150 ml) lemon curd, or more to taste

Toasted Marshmallow Frosting

2 egg whites
¾ C (190 ml) sugar
½ tsp (2.5 ml) vanilla extract

Coconut Cake

240 g butter, softened
2 C (500 ml) sugar
4 eggs, separated
½ tsp (2.5 ml) coconut extract
½ tsp (2.5 ml) vanilla extract
1½ C (375 ml) desiccated coconut, toasted
2¼ C (560 ml) cake flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) bicarbonate of soda
1 C (250 ml) buttermilk

Lemon Curd

Place the lemon zest, lemon juice, sugar and butter into a saucepan. Heat gently over low heat until the sugar and butter have melted.

Place the egg yolks into a clean glass bowl and pour the lemon mixture into the eggs, while stirring continuously to prevent the eggs from curdling.

Place the glass bowl over a saucepan of simmering water and allow to cook gently, continuing to stir, for about 12–15 minutes or until the lemon curd is thick enough to coat the back of a wooden spoon.

Remove the bowl from the heat and set aside to cool.

Once cooled, spoon the curd into sterilised jars, seal and refrigerate.

Lemon Curd Cream Cheese

Place the cream cheese into a glass bowl and cream until smooth.

Add the lemon curd and continue to cream until well combined.

Taste and add a little more if needed.

Toasted Marshmallow Frosting

Place the sugar and egg whites into a glass bowl over a saucepan of simmering water. Use an electric beater and  beat for about 15 minutes, or until the meringue reaches 60 °C when measured with a sugar thermometer.

Remove from the heat and transfer into a separate bowl. Continue to whisk until the meringue has cooled down, doubled in size and is thick and glossy.

Coconut Cake

Preheat the oven to 190 °C.

Grease and line 2 x 23 cm round cake tins and set aside.

Cream the butter and sugar together until light and pale in colour.

Add the egg yolks and extracts and continue to beat until well creamed, light and fluffy.

Stir in the toasted coconut.

In a separate bowl, sift together the flour, baking powder and bicarbonate of soda. Fold these dry ingredients into the creamed butter mixture, alternating with the buttermilk, until everything is incorporated.

In a separate bowl whisk the egg whites until stiff peaks form and then stir approximately a third of these into the batter.

Fold in the remaining egg whites and pour the mixture into the prepared baking tins.

Bake in the oven for about 35 – 40 minutes or until golden brown and cooked through. A toothpick inserted in the centre should come out clean.

Remove from oven and allow to cool for a couple of minutes in the tins. Remove the cakes from the tins and place onto a wire rack to cool completely.

Once the cakes have cooled, slice in half horizontally and begin to assemble. Note: The cakes may need to be trimmed if they have peaked slightly. They should be flat on top to ensure even assembly.

To Assemble

Place one cake round onto the centre of a cake stand/plate and smear with lemon curd cream cheese. Sandwich with another cake round and repeat.

Once the last cake round has been placed on top, smear the entire cake with marshmallow frosting and using a blow torch lightly brûlée the edges.