I have often said that this blog have watch me grown. As a person, and in my experimentation of food. Behind me though, are great friends and family who support me by trying out and giving me feedback on my experimentations. Some aren’t too pretty, and others are average. Funny enough, when something worked out, it surprises me.
I have a few friends close to my heart. I made this cake for this girl whom not only do I think is super sweet, caring, fiercely loyal but also one of the first who embrace our change in clean living. In fact, I think she was one of the first who got me going on it too. We exchanged recipes, motivate each other and just did mini cheer dances when the other hit a milestone whether at a workout, or mastering a recipe.
Another friend who I think is one of the most creative people I know suggested a surprise party for her. Excitedly, we came out with a “Bringing New York to Perth” theme. That one afternoon, we had New York theme street signs around the house, complete with a cut out of the skyline of New York. Well, I can’t help myself but to bake a cake can I?
She loves lemons. I thought, alright! Why not a multi layer cake with lemon curd and coconut frosting? I aimed for 6 layers (jumbo size? America? got the connection? ha!) and thank goodness I did because I ended up with 3! The remainder were cracked and wasn’t usable but they were yummy test cakes.
I learned a few lessons from this cake. Like how to make whipped coconut frosting (It’s super yummy!), how to frost a cake and how to make a healthy lemon curd.
Teresa Cutter is where the cake inspiration cake from. She was a contributor to House and Garden Magazine before and I tore some recipes to keep. I adapted and changed a few things but mainly stuck to her ratios because it works!
Lemon Almond Cake with Coconut Milk Frosting (Makes around 4-5 9 inches cake)
4 cups of almond meal
4 tsp of baking powder
1 cup of lemon juice
zest from 2 lemons
8 eggs- separated
2 tsp of vanilla paste
1/2 cup of honey
For the Lemon Curd
1/2 cup of lemon juice
zest from two lemons
1/4 cup of coconut oil
1 tsp of arrowroot flour (if needed)
1/4 cup of honey
For the Coconut Milk Frosting
4 cans of Ayam Brand Coconut Milk
1 tsp of vanilla paste
First to make the cake:
1) Preheat Oven to 170C, Line baking cake tins with baking paper.
2) Whisk egg whites till soft peaks appear. Spoon into another bowl and clean bowl.
3) In another bowl, mix almond meal and baking powder together.
4) Back to the mixer, whisk yolks, honey and vanilla together.
5) Add in the almond meal and mix till combined well. Separate equally into bowls. Spoon the first into the baking tin. (I bake 2 layers at once).
6) Cool cakes completely.
To make the lemon curd (make it the day before frosting the cake):
1) Whisk eggs and honey in a saucepan over low heat. Gently add in the lemon juice and keep whisking. Add in zest.
2) Slowly add in the coconut oil till it becomes nice and shiny. It should thickens as it continues heating.
3) If it is still very liquid after 15 mins, sprinkle some arrowroot. But beware as the mixture will thicken after cooling.
4) Strain the curd, refrain from licking fingers.
5) Fridge it to thicken further.
To make the Frosting (Make frosting when cake is cooling):
1) Fridge coconut milk at least 24 hours.
2) Spoon top layer of cream out and reserve the rest for soups or smoothies.
3) Whisk on high with vanilla paste till it becomes whipped. Fridge it to thicken it further.
Assembling the cake
1) Make sure the cake is completely cool.
2) Spread a thin layer of coconut frosting on top of one layer and a few tablespoons of lemon curd. Repeat for remaining layers.
3) Do a crumb frosting first. Roughly frost the whole cake with coconut frosting till it is covered. Fridge it. This step means the frosting thickens further and stops crumbs from showing in your final frosting.
4) Frost cake after 15 minutes.
5) Add finishing touches like toasted coconut as a garnish.