If you’re looking for a pretty (and pretty easy) cake to dress up your Easter table, this is it. (This would also be fabulous for a Baby or Bridal Shower.) Bake it from scratch or use a box mix, either way the key is adding the surprisingly tasty combination of lemon curd and coconut. . If you love icing, you can cut the cake layers in half and ice between the layers of lemon curd.
Coconut Lemon Curd Easter Cake
Pre-heat Oven to 350 degrees
Ingredients (modified from Pillsbury Softasilk Cake Flour Recipe)
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Baking Spray (or Butter/Flour)
3 cups Softasilk Cake Flour
1 tbsp Baking Powder
1/2 tsp Salt
1/4 tsp Baking Soda
1 1/2 cups Melted Butter
1 1/4 cups Sugar
2/3 cup Milk
1 1/2 tsp Lemon Extract
4 Large Eggs
Lemon Curd You can find this in the jam/jelly section of your grocery store)
Brachs Speckled Jelly Bird Eggs
(We whipped up some homemade vanilla ice cream with our Cuisinart Ice Cream Maker for a tasty addition.)
Start by prepping three 9″ baking pans with butter and a light dusting of flour or use a baking spray.
Sift the cake flour, baking soda, salt, and baking powder and set aside.
Blend the butter and sugar until creamy
Add the eggs, vanilla, milk.
Add the flour mixture, blending and scraping sides of bowl as you incorporate, let this mix on medium for two more minutes.
Pour equal amounts of batter into each baking pan.
Bake at 350 degrees for 19-23 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for a few minutes, remove from pans, allow to cool completely on wire baking racks.
Spread lemon curd between the layers using your cake spatula. This helps prevent making a crumby mess.
Ice edges and top with your cleaned cake spatula. I can’t emphasize my love for this simple too enough.
Hand press coconut into icing. This is a little messy, just keep scooping up your coconut and pressing forward.
Embellish top and bottom edges alternating between pink and yellow icing using a star tip. The key here is to form your star shape and gently press the tip into the shape before lifting. This keeps the icing from forming long points.
Gently press jelly bean eggs into edge of icing details on top and bottom.
Beat butter and vanilla on medium speed until it’s aerated and fluffy.
Slowly incorporate powdered sugar.
(We used canned cupcake icing with tips to add the colorful accents, or you can separate the icing into pastry bags, add pastel food coloring and use a star tip for the same effect.)
Serve with vanilla ice cream.
Don’t forget to save a slice for the Easter Bunny. It will make him very hoppy.