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4.3/5
4 reviews
Vanilla Lemon Coconut Cake Recipe Reviews
#27 in Recipes

Description

Preparation Time: 10 mins 
Cooking Time: 15 mins
Servings: 8

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
⅓ cup (75 mL) toasted coconut flakes
1 (510 g) McCain® Deep ’n Delicious® Vanilla Cake, cut and thawed

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.

Tip: Store lemon curd in airtight container in the refrigerator for 3 to 5 days. You can also use store-bought lemon curd.

    Reviews and Ratings

    93% OF CHICKS DIG IT

    3.7/5
    Taste

    Easy to Make

    Easy to Customize

    Recommended? You Betcha!
    May 21, 2016

    I found this recipe hard to follow. Maybe because I was tired, but I was confused around the part where it says to mix the egg yolks with the "hot liquid". I honestly thought they wanted me to boil water and mix it in. I actually started boiling the water until I reread the recipe a couple of times. Also, when it says cook it "until it coats the spoon", I had absolutely no idea what that meant. While I was mixing it, I kept asking myself "is it coating the spoon now??"

    But when I finally figured everything out, and let it rest, the lemon curd topping looked great! The only changes I made to this recipe was I used bottled lemon concentrate (only 1/4 cup) and I used untoasted, sweetened coconut.

    Since I thought that this cake is pretty dry in the first place, the addition of this lemon topping made it perfect. A little too sweet for my liking (maybe because I added less lemon than the recipe suggests), but good nonetheless. I think that any extra lemon curd can be used for other purposes. I will try it tomorrow on my crepes, because I think it will taste amazing.

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    4.0/5
    Taste

    Easy to Make

    Easy to Customize

    Recommended? You Betcha!
    April 28, 2016

    I didn't mind the lemon and the coconut very nice fresh teast and also very light I would recommend this to try to make didn't take very long to make either

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    3.2/5
    Taste

    Easy to Make

    Easy to Customize

    Recommended? You Betcha!
    April 28, 2016
    Ontario, Canada

    I made something very similar to this recipe and I found it very good. The only thing I didn't like was the addition of the coconut. I didn't find it went well with the lemon and could have been left out. This cake wasn't too sweet and it had a really lovely lemon flavour. It was quite easy to make too.

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    3.5/5
    Taste

    Easy to Make

    Easy to Customize

    Recommended? Fugheddaboutit!
    April 26, 2016

    Very quick and easy recipie. I didn't like it that much but my mother and grand parents did. They said it added nice flavour to the mccanes cake. Think the cake way better without it

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    These reviews are the subjective opinions of ChickAdvisor members and not of ChickAdvisor Inc.