| Ingredient | Method |
| Cake: 20g butter, melted 95g plain flour 30g cornflour 3 A eggs, at room temperature 80g caster sugar 2tsp baking powder 10ml lemon juice 35ml water 1/2 lemon zest 50-60g Lemon curd glaze Others: desiccated coconut 60-80g orange marmalade jam | 1. Preheat oven to 180°C. Brush two 6" cake pans with melted butter to grease. Line the bases with non-stick baking paper. 2. Sift the combined flour and cornflour into a bowl. Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture, then combined with hot water and butter. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture. 3. Divide among the prepared pans and smooth the surfaces. Bake for 12-15 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely. 4. Pour lemon curd glaze (room temperature) into a large shallow dish (if too thick, may blend in some water). 5. Spread the coconut over a large tray. Dip the base and side of 1 cake into the glaze, allowing any excess to drip off. Place the cake, glaze-side down, onto the coconut and turn to coat the base and side. Transfer to a serving plate, coconut-side down. Spread with the jam. Dip the top and side of the remaining cake in the glaze, then in the coconut. Top the jam-covered cake with the remaining cake, coconut-side up. Chill for 30 minute to set before serve. |
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