Coconut Cake with Lemon Curd

Category: Desserts  


Cake Batter:
1 cup of coconut flour
1/2 teaspoon Celtic sea salt
8 large pastured eggs
1 teaspoon of baking soda
1/2 cup of coconut yogurt
6 tablespoons unsalted butter or melted coconut oil
1/2 honey
1 tablespoon of vanilla extract
2 cups of berries

Lemon Curd:
8 tablespoons unsalted butter or 6 tablespoons of coconut oil
1/2 cup of honey
4 large pastured eggs
3 large egg yolks
1/4 cup of organic lemon zest
1/2 cup freshly squeezed lemon juice (approx 6-8 lemons)
1/8 teaspoon of Celtic sea salt


Preheat oven to 350 degrees and adjust the rack to the middle position. Butter a 9” round cake pan and dust with coconut flour so the batter won’t stick. Place all the cake ingredients in the bowl of a food processor and blend until smooth. Pour batter into buttered cake pan ad bake for 40-45 minutes or until just turning brown on top and a toothpick comes out clean from the middle. Cool for 10 minutes, then run a knife around the edges and invert onto a cake platter. Cool completely.
Melt butter in a double boiler over medium heat. Whisk together honey, eggs, yolks, zest, juice, and salt in a large measuring cup. Slowly, while constantly whisking, pour in egg mixture and continue to whisk for 6-8 minutes until thick like pudding. Pour curd through a fine mesh sieve (or cheese cloth) over a medium bowl, cover and chill in the refrigerator for 2 hours or until cold.
Cut the cake in half. Spoon half of the cur mixture on top of the bottom cake layer and spread evenly. Top with 1 cup of berries. Place the second layer on top and repeat with curd and fruit.