Today’s recipe is a coconut spongecake, with pistachios and Lemon Curd frosting! This delicious lemon cream that we have thanks to our english neighbors can also be associated with many other desserts, or be used as a breakfast spread. I like to make some every time I have leftover egg yolks (after making meringues for example).
A few months ago, we wrote about our trip to Brussels and the culinary discoveries we made there.
Among my favorites was the Lemon curd and pistachio coconut cake at “Les filles“. When I left the restaurant, I had only one desire: to reproduce this wonderful cake. After some trials I finally found a recipe that came closest to the memory I had kept of the cake from “Les Filles“.
It is an ultra spongy cake. The Lemon curd is fairly light and its acidity counteracts the sweetness of the cake pretty well. It is a cake for all seasons, all occasions and rather easy to make.
For the cake
- 2 Eggs
- 200g Sugar
- 125g Butter
- 25cl Coconut milk
- 180g Flour
- 2tsp Baking powder
- 50g Grated coconut
For the Lemon Curd
- 3 Lemons
- 3 Egg yolks
- 100g Sugar
- 30g Butter
- 1Tbsp Cornscratch
- A handful of crushed pistachios
Let’s start with the Lemon Curd: mix the cornstarch with the juice of the 3 lemons and a little of their zest.
Beat the egg yolks with the sugar in a saucepan.
Add the cornstarch / lemon mixture to the saucepan and mix.
Place the pan over low heat for 7 minutes and stir regularly.
Remove from heat and stir in butter immediately. Mix and place the Lemon Curd aside.
Now let’s move on to the preparation of the coconut cake: preheat the oven at 180 ° c.
Whisk eggs and sugar together.
Melt the butter.
Add the melted butter and the coconut milk to the egg and sugar mixture and wisk.
Add the coconut and the flour and finally the baking powder. Mix gently.
Pour the mixture into a mold covered with a baking sheet or some oil.
Bake the cake for about half an hour (the time may vary depending on your mold and oven – Prick the cake with a knife to check).
Once the cake has cooled, start pouring the Lemon Curd over it and sprinkle with crushed pistachios.