Nothing beats the combination of zesty lemon and snow-white meringue – until you add buttery cake and toasted coconut to the mix, that is! One bit won’t be nearly enough…
225 g (8oz) each unsalted butter, softened,caster sugar and self-raising flour
1 tsp. baking powder
4 large eggs, beaten
For the lemon curd
Pared zest and juice of 2 lemons
75 g (3oz) caster sugar
2 medium eggs, beaten
60 g (2 1/2oz) unsalted butter
For the icing
100 g (3 1/2oz) caster sugar
1/2 tsp cream of tartar
2 medium egg whites
50-75 g (2-3oz) toasted coconut flakes
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a deep 20.5cm (8in) cake tin.
Step 2
Put all the cake ingredients into a large bowl. Using hand-held electric beaters, beat until the mixture is pale and fluffy - at least 5min. Spoon mixture into the prepared tin and bake for 50min or until a skewer inserted into the centre comes out clean. Cool for 10min in the tin, then take out of the tin and leave to cool completely on a wire rack.
Step 3
Meanwhile, make the lemon curd: put all the ingredients into a heatproof bowl set over a pan of barely simmering water. Cook gently, stirring constantly, until the curd thickens to the consistency of lightly whipped cream - about 10-15min. Set aside to cool.
Step 4
Cut the cake horizontally into three even layers, then use the cooled lemon curd to sandwich the layers together.
Step 5
Next, make the icing: put sugar and cream of tartar into a bowl and pour
over 50ml (2fl oz) boiling water. Stir well. Put the egg whites into a separate bowl and start whisking with clean hand-held electric beaters. With the motor running, gradually pour in the sugar mixture. Continue beating until stiff peaks form - about 5min.
Step 6
Spread icing over top and sides of the cake. Don't worry if the top isn't neat - a few swirls add to the effect. Press the coconut flakes on to the side of the cake to decorate. Cut into slices to serve.
Storing
Store in an airtight container at room temperature for up to two days (not in the fridge, as the moisture will spoil the texture of the icing).
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
