Vanilla Lemon Coconut Cake
Nothing screams spring like this light and fresh Deep‘n Delicious® cake topped perfectly with lemon curd and toasted coconut.
½ cup (125 mL) fresh lemon juice
1 tsp (5 mL) lemon zest
½ cup (125 mL) granulated sugar
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
- 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.
- Place plastic wrap directly on surface. Refrigerate until completely chilled (curd will continue to thicken as it chills).
- 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.