Recipe Lemon curd coconut pavlova cake : Easy, Special and Delicious
Recipe Lemon curd coconut pavlova cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Lemon curd coconut pavlova cake. This Recipe Lemon curd coconut pavlova cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Lemon curd coconut pavlova cake was necessary 1h, cook 2h 50m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Lemon curd coconut pavlova cake
With a luscious layers of lemon cake, lemon curd, baked meringue and fresh cream, this is one decadent dessert.
Thank you for reading this Recipe Lemon curd coconut pavlova cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Lemon curd coconut pavlova cake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Lemon curd coconut pavlova cake. This Recipe Lemon curd coconut pavlova cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Lemon curd coconut pavlova cake was necessary 1h, cook 2h 50m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Lemon curd coconut pavlova cake
With a luscious layers of lemon cake, lemon curd, baked meringue and fresh cream, this is one decadent dessert.
23 Ingredients
160ml (2/3 cup) grapeseed or canola oil
200g (3/4 cup) Greek-style yoghurt
2 tbsp fresh lemon juice
1 tbsp finely grated lemon rind
3 eggs
75g (1/2 cup) self-raising flour
85g (1 cup) desiccated coconut
155g (3/4 cup) caster sugar
300ml ctn double cream
125ml (1/2 cup) thickened cream
Edible flowers, to decorate (optional)
Lemon curd
2 eggs
100g (1/2 cup) caster sugar
85g unsalted butter, melted, cooled
160ml (2/3 cup) fresh lemon juice
2 tsp finely grated lemon rind
Candied lemon
100g (1/2 cup) caster sugar
1 lemon, cut into 5mm-thick slices
Pavlova
5 egg whites, at room temperature
215g (1 cup) caster sugar
2 tsp cornflour
1 tsp white vinegar
1 tsp vanilla extract
Select all ingredients
9 Method Steps
Preheat the oven to 180C/160C fan forced. Release the base of a 20cm (base measurement) springform pan and invert. Line the base with baking paper, allowing a 4cm overhang. Secure the base, paper side up, back in the pan. Grease the side of the pan with olive oil spray.
Place oil, yoghurt, lemon juice, rind and eggs in a large bowl. Use a balloon whisk to whisk until well combined. Add the flour, coconut and sugar and whisk until well combined. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside.
Meanwhile, for the lemon curd, whisk eggs, sugar, butter, lemon juice and rind in a large microwave-safe glass bowl until combined. Microwave on Medium, stirring every minute, for 4-6 minutes, until a smooth, thick curd forms. Set aside to cool completely. Stir in 1 tbs water.
For the candied lemon, place a wire rack over a baking tray. Stir the sugar and 125ml (1/2 cup) water in a frying pan over low heat until the sugar dissolves. Increase heat to medium and add the lemon slices. Gently simmer, turning halfway, for 10-15 minutes or until translucent. Transfer to the wire rack. Set aside for at least 1 hour to set.
For pavlova, reduce oven temperature to 150C/130C fan forced. Use electric beaters with a whisk attachment to whisk egg whites in a bowl until firm peaks form. Gradually add the sugar, beating well after each addition, until the mixture is thick and glossy. Beat in cornflour, vinegar and vanilla.
Place large spoonfuls of meringue on top of the cake, leaving a 2cm border around the edge. Bake for 10 minutes.
Reduce the oven temperature to 100C/ 80C fan forced. Bake for a further 1 hour 35 minutes or until pavlova is crisp and dry. Turn the oven off. Leave the pavlova-topped cake in the oven, with the door closed, until it has cooled completely.
Use a balloon whisk to whisk the double and thickened creams together in a bowl until soft peaks form.
Carefully remove the cake from the pan. Spread top of pavlova with the lemon curd and whipped cream. Top with the candied lemon and flowers, if using.
Did you make this?
Thank you for reading this Recipe Lemon curd coconut pavlova cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Lemon curd coconut pavlova cake with your social media like IG, FB and WhatsApp.
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