Coconut Lemon Cake Revisited
I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.
I made a few changes.
For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.
For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!
For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.
Nom-nom. I really could have eaten the entire cake myself.
I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.
Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.
Are you planning your garden, yet?
Posted on April 8, 2018, in Desserts, Fun with Food, Recipes, TaMara and tagged cake, coconut, curd, dessert, food, gardening, lemon, recipe. Bookmark the permalink. Comments Off on Coconut Lemon Cake Revisited.