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Vanilla Lemon Coconut Cake

​Nothing screams spring like this light and fresh Deep ‘n Delicious® cake topped perfectly with lemon curd and toasted coconut.

Preparation

Preparation Time:
Cooking Time:
Servings: 8

Ingredients

½ cup (125 mL) fresh lemon juice

1 tsp (5 mL) lemon zest

½ cup (125 mL) granulated sugar

Pinch salt

4 egg yolks

2 tbsp (30 mL) cold butter, cubed

⅓ cup (75 mL) toasted coconut flakes

1 (510 g) McCain® Deep n Delicious® Vanilla Cake, cut and thawed

Directions

  1. In small saucepan, heat lemon juice and zest, sugar and salt over medium heat for 5 to 7 minutes or until mixture is hot and sugar is dissolved. In heatproof bowl, whisk egg yolks with ¼ cup (60 mL) of the hot liquid; whisk into remaining liquid in saucepan. Cook, whisking constantly, for 3 to 5 minutes or until lemon curd coats the back of a spoon. Stir in butter, one cube at a time. Let cool.
  2. Place plastic wrap directly on surface. Refrigerate until completely chilled (curd will continue to thicken as it chills).
  3. Top each piece of McCain® Deep 'n Delicious® Vanilla Cake with some lemon curd and sprinkle with coconut.

 

Tip: Store lemon curd in airtight container in the refrigerator for 3 to 5 days.

For a quick and easy dessert, use store-bought lemon curd.