Milk and coconut cake with tangelo curd

Milk and coconut cake with tangelo curd

Ingredients of Milk and coconut cake with tangelo curd

250g unsalted butter, softened, chopped

300g (1 1/3 cups) caster sugar

1 teaspoon vanilla extract

325ml full-fat milk, at room temperature

80g (1 cup) shredded coconut

300g (2 cups) self-raising flour, sifted

6 egg whites

600g double cream, whipped to soft peaks

Fresh coconut, to decorate

Tangelo curd

1/2 x 5g titanium-strength gelatine leaf

2 tangelos or oranges

1 lemon

8 egg yolks

220g (1 cup) white sugar

250g unsalted butter, finely chopped

Preparation of Milk and coconut cake with tangelo curd

For curd, soak gelatine in cold water for 3 minutes until soft, squeeze out excess water, then set aside. Finely grate zest from tangelos, then juice tangelos (you will need 180ml juice) and lemon. Whisk egg yolks and sugar in a heavy-based saucepan until combined, add zest and juices and, using a wooden spatula, stir continuously over low–medium heat until bubbles disappear and mixture is thick enough to coat the spatula. Do not boil. Remove from heat, whisk in gelatine until dissolved, then butter. Transfer to an airtight container and refrigerate for at least 4 hours or up to 3 days. Makes 3 cups.

Preheat oven to 180°C. Grease 2 x 22cm cake tins and line bases with baking paper. Using an electric mixer, beat butter until creamy. Add sugar, 1/2 teaspoon salt and vanilla, and beat for 2 minutes. Beat in milk, coconut and flour until just combined.

Whisk egg whites to soft peaks, then fold in to coconut mixture. Divide batter between tins and bake for 25 minutes or until a cake skewer inserted into the centre comes out clean. Cool in tins for 5 minutes, then turn out onto wire racks to cool.

To assemble, cut cakes in half horizontally. Place the base of a cake on a cake plate, spread with a quarter of the curd and top with a third of the cream, then repeat layers, finishing with a cake top and remaining curd. Using a vegetable peeler, peel curls of coconut and scatter over the cake. Serve.

Source: Taste.com.au