My Favorite Summer Bake: Refreshing Summer Lemon Coconut Cake

🍋Summer Refreshing: Lemon Coconut Cake with Fluffy Meringue and Lemon Curd🍋 This dessert recipe is for all my citrus lovers. Each bite is packed with buttery coconut bits, perfectly balanced by the silky texture of toasted swiss meringue and a bright, tangy lemon curd. Hope you enjoy this summery treat. ✨Full instructions & tips on my blog: jennasokuri.com ✨CC in ENG available ⏰TIME STAMPS 00:00 Preview 00:12 Lemon coconut cake batter 01:27 Filling the cake pan 01:50 Baking 02:03 Pouring lemon sugar syrup over the cake 02:24 Lemon curd 03:27 Swiss meringue 04:02 Final touches 04:32 Torching the meringue 🥣 INGREDIENTS: 🍋Lemon coconut cake batter (pan size: 16cm by 16cm) ◻ Butter: 126g ◻ White sugar: 126g ◻ Eggs: 126g ◻ Almond meal: 18g ◻ Cake flour: 84g ◻ Fine coconut powder: 64g ◻ Baking powder: 4g ◻ Coconut flakes: 20g ◻ Cream: 36g 🍯Lemon sugar syrup ◻Lemon juice: 60g ◻White sugar: 40g 🍋 Lemon Curd ◻ 2 Lemons: zest and juice ◻ 2 Eggs ◻ White sugar: 90g ◻ pinch of salt ☁️Swiss meringue☁️ ◻Egg whites: 50g ◻White sugar: 100g 👨‍🍳 INSTRUCTIONS: 🍋 Making lemon coconut cake & lemon sugar syrup. 1. Preheat your oven to 170°C/338°F. 2. Bake coconut flakes until golden in the oven and set aside. 3. In a bowl, cream butter and sugar together until the color lightens. 4. Gradually add eggs in 4 batches. Mix well after each addition. 5. Sift the cake flour, almond powder, baking powder, and coconut powder and mix. 6. Add cream and fold gently. 7. Add coconut flakes and fold gently. 8. Fill the pan and bake at 170°C/338°F for 30 minutes. 9. While you wait for the cake to cool down, microwave sugar and lemon juice together until dissolved. Set aside. 10. While the cake is still lukewarm, poke some holes and pour in the lemon syrup to moisten the cake. 11. Wrap the cake and set aside in the fridge. 🍋 Making lemon Curd 1. Use a silicone spatula instead of a whisk to prevent developing a metal flavor. 2. Add everything in a bowl except butter and mix well. 3. Keep stirring as you double boil it for 10 minutes or until the liquid starts to thicken. 4. Take it down from the heat and add in butter. 5. Blend it well to smooth out the texture. 6. Transfer it to a clean container and chill in the fridge. 🍋 Making swiss meringue 1. Combine egg whites and sugar in a heat-proof bowl and whisk briefly to combine. 2. Place over a double boiler set to medium-high heat. Whisk continuously until the mixture reaches 80°C/176°F to ensure it is pasteurized and safe for consumption. 3. Remove from the heat and continue whisking at high speed. 4. Continue until the meringue is silky, glossy, and reaches stiff peaks. 🍋 Decorate 1. Gently unmold the cake from the pan. 2. Decorate the cake with meringue and lemon curd. Make swirls with your spoon. 3. For caramel flavor, lightly torch the meringue until golden. 4. I garnished mine with fresh apple mint leaves. Hope you get a chance to make it! ----------------------------------------------------------------------------------------- 🎵Music provided by BGM President 🎵Track : Some vintage mood 5 ------------------------------------------------------------------------------------------ ⚠️Downloading and re-editing of this video are prohibited. Please credit the source when using this recipe. ✨Use a silicone spatula when you're making lemon curd. If you use a stainless steel whisk, it may develop that metal flavor. ✨When dealing with unbaked egg whites, make sure it reaches 80°C /176°F. We want to avoid SALMONELLA. ✨If meringue and lemon curd is too much work, you can go with an easy lemon icing with lemon zest in it. It's simple, but also tastes delicious.