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STICKY COCONUT LEMON CURD CAKE

This is a wonderfully moist, indulgent cake that is delicious eaten with a cup of strong continental (European) coffee. You will need a fork to eat the cake with, as it's sticky and will make a real mess of your fingers.

INGREDIENTS

8oz fine white self-raising flour

1 flat teaspoon baking powder

1 whole standard-sized jar of lemon curd

2 eggs, whisked with one tablespoon milk

2oz dark sugar

4oz unsalted butter

3 tablespoons unsweetened dessicated coconut

A little unsalted butter for greasing the cake tin

METHOD

Grease an 8" cake tin with butter.

In a mixing bowl, beat the 4oz butter and the sugar together until smooth and creamy. Very gradually stir in the egg/milk mixture, a little at a time, and beat well.

Using a metal spoon, slowly (bit by bit) fold in the flour and baking powder. Once all the flour/baking powder is blended in, beat well.

Empty the whole jar of lemon curd into the mixture, and stir thoroughly. Transfer the mixture into the greased baking tin, and bake in a fairly hot oven, gas mark 6 (electric 400) for about 45 minutes.

Place a sheet of greaseproof paper onto a dinner plate, and turn the cake out onto the plate to cool. This cake doesn't cool well on a wire rack, as it is very sticky.....but I find it cools very well using this greaseproof paper on a plate method.

When the cake is cool, sprinkle the coconut all over and leave for about 20 minutes before eating.

Mmmmmmmmmmmmmmmmmmmmm!

Learn more about this author, Jackie Youngman.
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