Sunday, 27 January 2013

Coconut sponge with lime curd







I am now officially fed up with winter – its dark evenings, grey skies, snow and coldness can just do one as far as I’m concerned.  I think it might’ve got the message as this weekend has been milder...and who knew the sky was actually blue?


Anyway, weather rant over.  I was setting the scene for why I decided to look to warmer climes for my baking inspiration this week.  It’s been too long since I made a curd, and Mr CC suggested that lime curd would be a good idea.  He was right.  I used juice and zest and it gave the curd an elegant look that indicated the fruitiness within:


 There is something about curd that is heavenly – I’ve been trying to think how to describe that unmistakable curd flavour.  The best I can do is that the texture somehow is the flavour.  Weird!


The zinginess of the lime worked really well with the light coconut sponge.  To keep the whole thing fresh I avoided buttercream and decided on whipped cream for the filling.  When is adding cream to anything ever a bad idea?  Never, that’s when! (Although I have to admit to adding a bit too much and it all squidge out when I cut the cake!)


To distribute the curd flavour throughout the sponge I planned on cutting each sponge in two so there were three layers of curd.  That was the plan.  But then the Australian Open tennis final started and I suspect that, like everyone else preparing Sunday lunch, I suddenly found that I had a lot less time than anticipated and abandoned the idea!


Ingredients

For the lime curd:
2 limes – zest and juice
75g caster sugar
2 eggs
50g unsalted butter

For the cake:
175g unsalted butter
175g golden caster sugar
3 eggs
175g self raising flour
1 teaspoon baking powder
55g desiccated coconut
2 teaspoons coconut extract (optional)
3 tablespoons milk

To finish: 200ml cream, whipped to a consistency just thick enough to hold its shape (I used 300ml and you will see from my photos that it was too much...and that’s me saying that so you know it’s true!)


Method

Start by making the lime curd (you can do this 1-2 days ahead of making the cupcakes): Place the lime zest and sugar in a bowl.
Whisk together the lime juice and eggs and pour over the sugar.
Cut the butter into little pieces and scatter over the top.
Place the bowl over a pan of simmering water (or use a bain marie pan if you have one) and cook for approximately 15 minutes.
Stir occasionally but not obsessively until you have a thick curd.
Remove from the heat and leave to cool.
Refrigerate until required.
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Line two 20cm sandwich pans with baking paper.
Place the butter and sugar into a bowl and beat until soft and well combined. Due to the ratio of ingredients, the mix won’t get light and fluffy.
Beat in the eggs one at a time, adding a little of the flour if it looks like the mix might curdles.
Add the remaining flour, baking powder, coconut and extract and beat until thoroughly mixed.
Add the milk to loosen the batter.
Spoon the batter into the two prepared sandwich tins and bake in the oven for approximately 25 minutes or until a skewer comes out clean. Mine took exactly 25 minutes.
Leave to cool in the tins for at least 10 minutes before turning out and letting cool completely on a wire rack.
The sponges can be made in advance and stored in an airtight tin.
Cut each sponge through so you have four, roughly equal discs.
Place one of the sponges on the serving plate.
Spread 1/3 of the curd over it and place another disc of sponge on top.
Spread 1/3 of the curd over it, followed by the cream.
Place another disc on top and spread the remaining 1/3 of curd before topping with the final disc of sponge.
Refrigerate until you wish to serve, removing from the fridge approx 20 minutes in advance.
Serve in generous slices.
Bask in the glory of the wonderful thing you have created.
Eat.

29 comments:

trash said...

Ooo! That looks very yummo. What size tins do you use?

The Caked Crusader said...

Hi Trash

20cm loose bottomed sandwich tins

Happy baking

Susie @ Fold in the Flour said...

I love coconut cake and home made lime curd must make this very special indeed. Gorgeous looking cake with a great big wodge of filling. Just what I like! :)

Choclette said...

Don't think I've seen anyone who makes such generous sponges as you do and these have a very generous amount of filling too. A slab of this would be most welcome.

Lucy said...

This cake looks marvellous - I love the generous cream filling! I've never tried cooking or eating lime curd but its vibrant flavour sounds perfect for January.

Recipe Junkie said...

Oh yes. Curd. It's so - curdy. I LOVE the idea of this cake so much.

Jo said...

I swear you must make the biggest, fluffiest sponges in the world. I think you must inflate them with something.... ;)

Love the zingy lime curd too. I always forget that curds go beyond lemons, I should try a lime too!

Cupcake Crazy Gem said...

Yum, what a good combo! lime curd with coconut is my fave! have you ever tried pineapple curd? it's amazing! I'm also keen to make mango curd on my next curd venture too!

Gloria said...

OH MY this cake look really delicious I want a piece please!!

Kit @ i-lostinausten said...

Wow! This is a gorgeous sponge cake & with nice combo too! My hubby loves coconut & this is definitely his kinda cake!

Nicola said...

Oh wow! Your sponges look so perfect! Love how generous you've been with the cream filling. I love lime curd, will have to make some soon!

thelittleloaf said...

Can you ever have too much cream? Haha, but seriously, this looks utterly delicious. I'd be tempted to make the whipped cream filling half coconut cream, or do you think that would be overkill?

Kezia said...

That looks perfect for this horrible winter weather - a generous slice of this cake should be compulsory cheering-up food I think!

Debs Dust Bunny said...

This cake is positively tropical, you can hear the palm trees rustling in the warm breeze. As for the cream, too much is never enough! Seriously, this cake looks delicious and I love the flavour combinations. Another classic and classy recipe, thanks!

The Caked Crusader said...

Hi Littleloaf

'Overkill' is not a word that features in my vocabulary - more coconut would be awesome!

Happy baking

Lisa said...

I agree with the weather :( Having baked over the w'end with passionfruit pulp, I think I will make your recipe with passionfruit curd. And put as much cream in as you have! The cake looks decadent. Yum.

Jeane M. said...

Looks heavenly yummy! Added to my hearts month baking list or even do this on weekend. Yay! Got my eye on your next posts.

Cakelaw said...

Sounds delicious! It won't stop raining here, so I understand what you mean about bad weather.

Miss C Flash said...

Wow this cake says "eat me'. Looks beautiful, perfect winter pick me up cake. x

Kate@whatkatebaked said...

Yep, our Pork Belly had a litle more crackling than intended thanks to the tennis! Lovely lovely lime curd and a gorgeous fluffy cake!

theveryhungrybaker said...

GOOD GOD. I need this cake. It looks so lush. I made lime and coconut biscuits not too long ago and the combination was quite a revelation. Will definitely be trying this soon!

Maggie said...

It's the law to use coconut extract! So much yummy filling - fab.

Anonymous said...

This looks lush!
I live in UK and wonder where I can buy coconut extract?

The Caked Crusader said...

Hi Anonymous

I am in the UK too and got mine from the Jane Asher website. However, just had a quick look and it now seems they only stock essence.

Happy baking

Anonymous said...

Thanks CC will take a look on the Jane Asher site!

Annes S said...

Oh wow golly that cake filing looks impressive!! So full and creamy!!

Love the idea of making your own lime curd too, I recently finished a bought jar of lemon and lime curd and miss its presence in my life!

Mrs Deer said...

So delicious! Splendide!

Jacqueline Meldrum said...

Oh yes, this would do me fine!

Mrs Mulford said...

Hi I've been catching up with your posts and this has to be my fav pic - it ticked all the greedy boxes - large slice, large filling my fav flavours - Oh I so wanted to be invited round :-) Wonderful!