Coconut cream is the secret ingredient in this cake – it tastes totally scrumptious piled up with a generous mascarpone and lemon curd filing.

SERVES 12 – PREP 20 MINS – COOK 30 MINS

lemon curd, coconut and mascarpone sponge

Feed a crowd for less

200g unsalted butter

350g golden caster sugar

Finely grated  zest 3 lemons

Juice 1 lemon

160ml can coconut cream

6 medium eggs

350g self raising flour, sifted

1/8 tsp baking powder (no more!)

FOR THE FILLING:

400g mascarpone

3tbsp caster sugar

1tbsp lemon juice

10tbsp lemon curd

TO DECORATE:

1tbsp icing sugar

Primrose plant or sugar flowers

 

1 Heat oven to 180C, Gas 4.  Grease and base line 2 x 20cm round sandwich cake tins with baking parchment.

2 Cream butter, sugar and lemon zest together until pale and fluffy.

3 Gradually whisk in lemon juice, coconut cream and eggs.

4 Fold in flour and baking powder until just combined.

5 Divide mixture between tins, smoothing tops. Bake for 30 mins until pale golden and shrinking away from tin sides. Cool on a wire rack.

6 Mix together macarpone, sugar and lemon juice. Put one cake, flat side up on a cake stand. Spread lemon curd over. Spoon or pipe over mascarpone mixture.  Top with other cake.

7 To serve, dust with sieved icing sugar and finish with  primrose heads.

Per serving: 463 cals, 28g fat (17g saturated), 47g carbs