Our version of Prince Harry and Meghan Markles lemon elderflower wedding cake will bring the royal touch to your wedding viewing party. The three-tiered moist coconut cake is decorated with a heavenly swiss buttercream, lemon drizzle and meringue kisses, and will sweep your guests off their feet!
The ingredient of Coconut and elderflower lemon curd drizzle cake
- 375g unsalted butter, chopped, at room temperature
- 700g (31/4 cups) caster sugar
- 6 eggs
- 3 lemons, rind finely grated, juiced (you need 60ml/1/4 cup juice)
- 450g (3 cups) self-raising flour
- 225g (11/2 cups) plain flour
- 500ml (2 cups) milk
- 130g (11/2 cups) desiccated coconut
- 60ml (1/4 cup) elderflower cordial
- 300g ctn double cream
- 285g (1 cup) lemon curd
- Citrus or White Lindt Lindor Balls, to decorate
- Icing sugar, to dust
- White cachous in assorted sizes, to decorate
- Babyu2019s breath flowers, to decorate (optional)
- 2 egg whites, at room temperature
- Pinch of cream of tartar
- 100g (1/2 cup) caster sugar
- Yellow icing colour paste, to tint
- 4 egg whites
- 215g (1 cup) caster sugar
- 400g unsalted butter, chopped, at room temperature
- 180g white chocolate, finely chopped
- 80ml (1/3 cup) thickened cream
- Yellow icing colour paste, to tint
The instruction how to make Coconut and elderflower lemon curd drizzle cake
- Preheat the oven to 180C/160C fan forced. Grease three round 20cm cake pans and line the base of each with baking paper.
- Use electric beaters to beat the butter and 645g (3 cups) sugar in a bowl until light and fluffy. Add the eggs 1 at a time, beating well after each addition, until well combined. Beat in the lemon rind. Use a large metal spoon to fold in the flours, milk and coconut until well combined. Divide the mixture evenly among the prepared pans and smooth the surface of each. Bake for 45 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside to cool slightly before transferring to wire racks to cool completely.
- Meanwhile, to make the meringue kisses, reduce the oven temperature to 120C/100C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tbs at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Carefully stand a piping bag fitted with a 1.5cm plain nozzle upright in a tall glass. Use a small paintbrush to very lightly paint 4 even stripes of yellow food colouring down the inside length of the bag. Carefully spoon the meringue mixture into the piping bag and pipe small peaks onto the prepared trays (the colours will vary the more you pipe). Bake for 30 minutes or until the meringues are crisp and dry. Turn the oven off and leave the meringues in the oven, with the door closed, to cool completely.
- Combine 60ml (1/4 cup) lemon juice and the remaining 55g (1/4 cup) caster sugar in a small saucepan over low heat. Stir for 2-3 minutes or until the sugar dissolves. Remove from the heat and stir in the elderflower cordial. Set aside to cool. 5 Use a balloon whisk to whisk the double cream in a bowl until soft peaks form. (Do not overbeat, as the cream can easily curdle.)
- To assemble the cake, trim the top of each cake to flatten. Place 1 cake layer, cut side down, on a cake board or serving plate. Brush one-third of the elderflower syrup over the top of the cake. Spread with half the whipped cream, then top with half the lemon curd to cover. Top with another layer of cake and brush with half the remaining elderflower syrup. Top with the remaining cream and lemon curd. Brush the cut side of the remaining cake layer with the remaining elderflower syrup and place, cut side down, on top of the cake (the base of the last cake is now the top of the cake).
- To make the swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl over a saucepan of simmering water. Use a balloon whisk to stir for 5-8 minutes or until the sugar dissolves and the mixture reaches 70u00b0C on a cooku2019s thermometer. Transfer to a clean bowl. Use electric beaters to beat for 5 minutes or until firm peaks form and the mixture is almost at room temperature. Gradually add the butter, beating well after each addition, until the mixture is thick and smooth.
- Spoon 1 cup buttercream into a separate bowl and reserve. Spread a thin layer of buttercream over the top and side of the assembled cake. Place in the fridge for 15 minutes or until just firm. Spread the remaining buttercream over the top and side of the cake, allowing some of the side to show through. Place in the fridge to chill.
- To make the lemon drizzle, place the chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until smooth and combined. Tint with yellow food colouring. Set aside to cool slightly. Pour the lemon drizzle over the top of the cake, using a palette knife to quickly spread it to the edges and allowing it to drizzle down the side of the cake. Place in the fridge or in a cool place for at least 30 minutes to set.
- Place the reserved buttercream in a piping bag fitted with a 1cm fluted nozzle. Place the Lindt balls on a plate and dust with icing sugar. Decorate the cake with the meringue kisses, Lindt balls, piped stars of buttercream, cachous and flowers, if using.
Nutritions of Coconut and elderflower lemon curd drizzle cakecalories: