Vanilla Lemon Coconut Cake Recipe

Name: Vanilla Lemon Coconut Cake
Prep time: 10 min
Cook time: 15 min
Yield: 8 servings
Ingredients: ½ cup (125 mL) fresh lemon juice; 1 tsp (5 mL) lemon zest; ½ cup (125 mL) granulated sugar; Pinch salt; 4 egg yolks; 2 tbsp (30 mL) cold butter, cubed; ? cup (75 mL) toasted coconut flakes; 1 (510 g) McCain® Deep ’n Delicious® Vanilla Cake, cut and thawed

Ingredients

½ cup (125 mL) fresh lemon juice
1 tsp (5 mL) lemon zest
½ cup (125 mL) granulated sugar
Pinch salt
4 egg yolks
2 tbsp (30 mL) cold butter, cubed
? cup (75 mL) toasted coconut flakes
1 (510 g) McCain® Deep ’n Delicious® Vanilla Cake, cut and thawed

PREP TIME 10m	COOK TIME 15m
YIELD 8 servings

Instructions

In small saucepan, heat lemon juice and zest, sugar and salt over medium heat for 5 to 7 minutes or until mixture is hot and sugar is dissolved. In heatproof bowl, whisk egg yolks with ¼ cup (60 mL) of the hot liquid; whisk into remaining liquid in saucepan. Cook, whisking constantly, for 3 to 5 minutes or until lemon curd coats the back of a spoon. Stir in butter, one cube at a time. Let cool.
Place plastic wrap directly on surface. Refrigerate until completely chilled (curd will continue to thicken as it chills).
Top each piece of McCain® Deep 'n Delicious® Vanilla Cake with some lemon curd and sprinkle with coconut.

Desserts