Coconut Cake with Lemon Curd

Coconut Cake with Lemon Curd
Gluten Free, Dairy Free Coconut Cake with Lemon Curd
Write a review
Cake Batter
  1. 1 cup of coconut flour
  2. 1/2 teaspoon Celtic sea salt
  3. 8 large pastured eggs
  4. 1 teaspoon of baking soda
  5. 1/2 cup of coconut yogurt
  6. 6 tablespoons unsalted butter or melted coconut oil
  7. 1/2 honey
  8. 1 tablespoon of vanilla extract
  9. 2 cups of berries
Lemon Curd
  1. 8 tablespoons unsalted butter or 6 tablespoons of coconut oil
  2. 1/2 cup of honey
  3. 4 large pastured eggs
  4. 3 large egg yolks
  5. 1/4 cup of organic lemon zest
  6. 1/2 cup freshly squeezed lemon juice (approx 6-8 lemons)
  7. 1/8 teaspoon of Celtic sea salt
  1. 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.
  2. 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.
  3. 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.
Risa Groux Nutrition