Be prepared to wow with this decadent recipe for Gin and Coconut Granadilla Curd Cake
Coconut sponge cake
1 stick (125g) butter
½ cup full cream milk
125ml (1/2 cup) light coconut milk
2 cups all-purpose cake flour
2½ teaspoons baking powder
pinch of salt
¾ cup desiccated coconut
1¼ cups castor sugar
1 teaspoon vanilla extract
zest of 1 lemon
Gin and lime syrup
½ cup castor sugar
4 tablespoons lime or lemon juice
¼ cup gin
2 egg whites, at room temperature
½ cup castor sugar
1 cup granadilla curd
250ml cream whipped with 2 Tbls icing sugar
Preheat the oven to 180º C.
Grease and line 3 x 20cm round baking tins with baking paper.
In a small saucepan, heat the butter, full cream milk and coconut milk. Once the butter has melted, set aside to cool slightly.
Sift together the flour, baking powder and salt.
Place the eggs, sugar, vanilla and lemon zest in the bowl of an electric mixer.
Whisk until frothy and pale. Add the sifted flour and desiccated coconut and whisk again.
Pour the warm milk into the egg mixture (down the sides of the mixing bowl) and beat slowly until just combined.
Divide the batter between the baking tins and bake for 22-24 minutes until cooked through.
Cool the cake in the tins before turning out onto a wire rack.
To make the gin syrup, heat together the sugar and lime juice. Boil hard for 5 minutes. Add the gin and remove from the heat.
In a clean bowl, whisk the egg whites until frothy. Gradually add the castor sugar and beat until the meringue is stiff.
In a separate bowl, beat the cream until soft peak stage and then add the powdered sugar.
Brush each cake layer generously with gin syrup. Spread about 2 heaped tablespoons of granadilla curd between each sponge layer.
Decorate the side and top with whipped cream.
Drizzle the top with granadilla curd and pile the meringue gently on top.
Using a blow torch, scorch the meringue until golden.