- 350g butter, softened
- 350g caster sugar
- 6 eggs
- 175g self-raising flour
- 175g coconut flour
- 1 lemon, zest only
- Juice of 1 lemon
- 2 large eggs
- 50g caster sugar
- 50g butter-cold, cut into small cubes
- 110g butter
- 110g cream cheese
- 450g icing sugar
- 50g desiccated coconut/ shaved coconut
- Lemon slices
1 Preheat the oven to 180C/ gas mark 4.
2 Grease and line three 8inch/ 20cm sandwich tins with parchment paper.
3 Place the butter and sugar into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs and then sift in the self-raising flour and coconut flour and beat for another 2-3 minutes.
4 Transfer into the prepared cake tins and bake in the oven for approximately 20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack.
5 For the lemon curd, put all ingredients in a bowl set over a saucepan of simmering water.
Whisk continuously, by hand, until it thickens (this process could take up to 10 minutes) and then remove from the heat. Transfer to a sterile jar and allow to cool and then use as required.
6 To make the cream cheese topping, place the butter, cream cheese and icing sugar into a mixer and beat thoroughly until well combined. If necessary you can add one or two spoons of lemon juice to correct the consistency.
7 To assemble the cake, place one cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of cream cheese topping, then half of the lemon curd. Top with second layer and evenly cover the top with a thin layer of cream cheese topping, then the remaining lemon curd. Finish with the third cake layer and spread the remaining cream cheese all over the top and sides.
8 Garnish the top with desiccated/shaved coconut and/or lemon slices.
Recipe credit: Edward Hayden
Photography credit: Harry Weir, assisted by Brian Clarke
Tip: Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.