Lemon Coconut Sponge Layer Cake

Lemon flavoured anything is always a hit with me. Judging by the number of page views and pins, it is the same with my readers too. Having made a delicious, gluten free lemon cake for friends, a lemon hit was needed here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. Welcome to my Lemon Coconut Sponge Layer Cake.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Make this with desiccated coconut at your own risk.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake served with Afternoon Tea.

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two. Such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

Method: Preheat oven to 160C/140C fan, gas mark 3

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

  • Place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.
  • Next add all 4 eggs and the zest of two lemons.
  • Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.
  • Whisk briefly until everything is fully combined.
  • Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.
  • Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.
  • The cakes are baked once they have turned golden brown and spring back from a light touch.
  • Once baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.
FF Lemon Coconut Sponge Layer Cake
Filling the tins and cooling the baked cakes.
  • After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.
  • Carefully remove the baking parchment from the base of each cake.
  • Set the cakes aside to cool completely.
  • While the cakes are cooling make the buttercream.
  • Add the butter, hot water, icing sugar and lemon extract to a large bowl.
  • Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.
  • For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.
  • To fill and decorate the cake ensure it is fully cooled before starting.
  • Place the bottom sponge flat side up, on to a plate or board.
  • Spoon over the lemon curd and spread to cover the cake just inside the edge.
  • Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.
  • Turn the top Sponge over and gently place on top of the lemon curd covered bottom Sponge.
  • Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.
FF Lemon Coconut Sponge Layer Cake
Filling, assembling and covering the cake.
  • Sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.
FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake ready to serve.

Serve generously sliced, to friends, family and neighbours. Include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Keep the cake in an airtight container for up to 5 days.

FF Lemon Coconut Sponge Layer Cake
Lemon Coconut Sponge Layer Cake served with Tea.

 

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Lemon Lime Gin Heart Bundt Cake

FF Lemon Coconut Sponge Layer Cake
Lemon Lime Gin Heart Bundt Cake.

Mini Lemon Drizzle Bundt Cakes

FF Lemon Coconut Sponge Layer Cake
Mini Lemon Drizzle Bundt Cakes

Lemon Drizzle Whipped Cream Filled Giant Doughnut

FF Lemon Coconut Sponge Layer Cake
Lemon Drizzle Whipped Cream Filled Giant Doughnut

If you would like to indulge your love of lemon further, why not visit me on Pinterest at www.feastingisfun.com? All of my recipes are easy to find on one board, plus I have another board dedicating to Lemon Love. Sweet or savoury, lemon is an ingredient I am never without in my kitchen. From coleslaw to cake’s and ice cream, as well as a myriad of other recipes, lemon has bags full of versatility.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr

Golden Egg Chocolate Sponge Cake

Easter is nearly upon us. Shops are filled with fluffy bunnies, chocolate chicks and all manner of chocolate eggs. Amongst the vast selection, I found Galaxy Chocolate Golden Mini Eggs. Utterly perfect for decorating an Easter celebration cake. Such as this Golden Egg Chocolate Sponge Cake.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake, ideal for sharing.

Easter Sunday is the Christian celebration of new life. Although Jesus had died two days prior, hanging on a cross. When His friends went to visit Him the following Sunday, the tomb where He had been placed was empty. Shocked and outraged, one of the women spoke to the gardener, wanting to know where He had gone. The response came “Why look for the living among the dead.”

As the prophecies had foretold, Jesus Christ, Son of the Living God, had risen from the dead. He had overcome death. Forever. That we, may have life, in Him. Hence the chicks and eggs, bunnies and lambs in the shops, represent new life. Gold, for me on this cake, represents the King of Kings and Lord of Lords. Jesus. He who could not be contained by death. Even though He was brutally punished and died wearing a crown made from thorns. Is now alive, bearing the scars of death, yet as alive as you and I. Please see Important Stuff.

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake celebrating new life in Jesus Christ.

While celebrating over Easter, take a moment, to think about what it means to you. As you make and bake this cake, remember the love, His love, that He offers you. Even now, as Easter is treated as an extra holiday. Consider the real truth behind it. With Jesus their is always hope, without Him, who do you place your hope in?

FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake what does Easter mean to you?

Recipe: Golden Egg Chocolate Sponge Cake serves 8-10

225g/8oz Unsalted Butter softened

225g/8oz Light Brown Sugar

1tsp Vanilla Eaxtract – I use Nielsen-Massey

1/4tsp Salt -I use Maldon

5 Large Free Range Eggs

100ml Buttermilk

150g/5oz Plain White Flour

75g Cocoa Powder – I use Callebaut

2tsp Baking Powder

For frosting and decorating:

3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread

200g/7oz Unsalted Butter

400g/14oz Plain Icing Sugar

1tsp Vanilla Extract

2tbsp Hot Water – from a recently boiled kettle

2 x 80g bags Galaxy Golden Eggs

Optional – gold/copper sprinkles

Method: Preheat the oven to 160C/140C fan, gas mark 3

Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.

  • First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
  • Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
  • Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
  • Next add the vanilla extract. Continue to beat until incorporated.
  • Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
  • Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
  • Divide the chocolate sponge batter equally between the two prepared cake tins.
  • Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.
FF Golden Egg Chocolate Sponge Cake
Making and baking the chocolate sponge cakes.
  • The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
  • As soon as the cakes are baked remove them from the oven.
  • Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
  • Once cooled carefully remove the baking parchment from the base of each cake.

Making the frosting and decorating the cake:

  • While the cakes are cooling the buttercream frosting can be made.
  • Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
  • Next add 1 teaspoon of vanilla extract.
  • Now whisk or beat the butter until it is softer and pale.
  • Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
  • Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
  • Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton  #2D piping nozzle.
  • Fill the piping bag with the whipped buttercream.
  • Place the bottom of the cake on to a plate.
  • Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
  • Place the top of the cake evenly on to the bottom.
FF Golden Egg Chocolate Sponge Cake
Filling and frosting the cake.
  • Pipe buttercream on to the top of the cake, in the same way the base was covered.
  • Pipe 6 swirls, slightly set in from the edge of the cake, as in the photograph.
FF Golden Egg Chocolate Sponge Cake
Golden Egg Chocolate Sponge Cake fully decorated.
  • Decorate the top of the cake with the golden eggs.
FF Golden Egg Chocolate Sponge Cake
Finished Golden Egg Chocolate Sponge Cake ready to serve.

Finally the cake is ready to be served.

Serve with a smile and love. Knowing that all food tastes better when shared.

This cake will keep in an airtight container for up to 5 days. Refrigerate is the weather is hot.

If you have enjoyed this recipe for Golden Egg Chocolate Sponge Cake you may also like these:

Vanilla Mini Nest Egg Cupcakes

FF Golden Egg Chocolate Sponge Cake
Vanilla Mini Egg Nest Cupcakes

Hot Cross Buns

FF Golden Egg Chocolate Sponge Cake
Hot Cross Buns easy and delicious to make at home.

Chocolate Monster Mini Egg Cookies

FF Golden Egg Chocolate Sponge Cake
Chocolate Monster Mini Egg Cookies

Do you celebrating Easter?

If you do, what are your reasons for celebrating it?

Have fun making, baking and creating you feast.

Sammie xx

Hawkshead Relish supplied me with a complimentary jar of Salted Chocolate Spread. This is not a sponsored post. All views, opinions, content including photographs are my own. The entire content of this post is covered by Copyright and I.P. laws. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr