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
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:
3tbsp caster sugar
1tbsp lemon juice
10tbsp lemon curd
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