Get stuck into layer upon layer of lemony and coconut gorgeousness.
(38 votes)
Cook: 2 Hours
Serves: 14
Price: 68p per serving
Nutritional Information
Each 147g serving contains
Energy
2361kj
564kcal
2361kj
564kcal
28%
Fat
34g
34g
High
48%
48%
Saturates
22g
22g
High
107%
107%
Sugars
40g
40g
High
44%
44%
Salt
0.76g
0.76g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1606kj/384kcal
Typical energy values per 100g:
1606kj/384kcal
Ingredients
225ml milk
5 tbsp lemon juice
350g caster sugar
Finely grated zest of 2 large unwaxed lemons
100g desiccated coconut
300g plain flour
1 & 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
225g butter
4 large eggs
100g unsalted butter
100g icing sugar
300g Asda Soft Cheese
1/4 tsp vanilla extract
1 tsp lemon juice
150g Asda Extra Special Lemon Curd
Cake decorations (optional)
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line three 20cm shallow cake tins. Put the milk and 1 tbsp lemon juice in a jug. Stir and leave to stand for at least 5 minutes.
2
Put the rest of the juice in a pan with 75g sugar and heat gently until the sugar dissolves. Remove from the heat and stir in the lemon zest and coconut. Set aside.
3
Sift together the flour, baking powder and bicarbonate of soda.
4
Cream the butter and the rest of the sugar. Beat in the eggs, one at a time.
5
Fold in the flour, milk and coconut mix. Transfer to the tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
6
For the filling, cream the butter and icing sugar, then beat in the soft cheese, vanilla and lemon juice.
7
Sandwich the cakes with the lemon curd and 2/3 of the filling. Spread the rest on the top and decorate, if desired.