Lemon curd coconut pavlova cake
Discover the perfect balance of tart and sweet with our Lemon Curd Coconut Pavlova Cake recipe. This delightful dessert features a crisp meringue base, filled with homemade lemon curd and topped with a luscious blend of light sour cream and heavy whipping cream. Infused with the tropical flavor of coconut and a hint of vanilla, this cake is a refreshing treat for any occasion. Easy to follow and utterly delicious, it's bound to impress your guests and satisfy your sweet tooth.
- 15 Mar 2024
- Cook time 170 min
- Prep time 60 min
- 12 Servings
- 14 Ingredients
Indulge in a delightful fusion of flavors with this Lemon Curd Coconut Pavlova Cake. This recipe combines the zesty tang of lemon curd with the lightness of pavlova and the unique texture of coconut, creating a refreshingly delicious dessert that's perfect for any occasion.
Ingredients:
Instructions:
1. In a medium saucepan, combine the lemon juice, lemon zest, and sugar.
2. Place over medium heat, stirring constantly until the sugar dissolves completely.
3. Add the butter and continue to stir until the butter melts.
4. Remove from heat and allow it to cool completely.
5. Store in the refrigerator until ready to use.
1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, whisk the egg whites until they form soft peaks.
3. Gradually add the sugar, a spoonful at a time, whisking continuously until stiff peaks form and the mixture is glossy.
4. Gently fold in the corn flour, vinegar, and dried coconut meat until just combined.
5. Spoon the mixture onto the prepared baking sheet, forming a circle about 8-10 inches in diameter.
6. Use the back of a spoon to create a slight indentation in the center of the pavlova.
7. Bake in the preheated oven for 60-75 minutes, or until the pavlova is dry and crisp on the outside. Turn off the oven and allow the pavlova to cool completely in the oven with the door slightly ajar.
1. In a medium bowl, whisk together the Greek yogurt, light sour cream, heavy whipping cream, and vanilla extract until smooth and well combined.
1. Remove the cooled pavlova from the oven and carefully transfer it to a serving plate.
2. Spoon the Greek yogurt filling into the center of the pavlova, spreading it out evenly.
3. Drizzle the prepared lemon curd over the top of the Greek yogurt filling. You may not need all the lemon curd, so add it to taste.
4. Lightly drizzle canola oil over the pavlova for added richness.
5. Garnish with additional lemon zest from the lemon used in the curd.
1. Slice and serve the Lemon Curd Coconut Pavlova Cake immediately, or refrigerate until ready to serve.
Tips:
- Ensure the egg whites are at room temperature before beating to achieve maximum volume.
- When adding sugar to the egg whites, do so gradually to allow it to dissolve properly for a smooth meringue.
- To prevent the pavlova from cracking, let it cool in the oven with the door slightly ajar after baking.
- For a thicker lemon curd, cook it longer while stirring constantly to avoid curdling.
- Use a sharp knife to test the lemon curd's thickness; it should leave a clean line when you pass it through the curd.
- Toasting the dried coconut meat slightly can enhance its flavor and add a bit of crunch to the cake.
Crafting this Lemon Curd Coconut Pavlova Cake may require a bit of patience, but the end result is a beautifully layered dessert that's sure to impress. The combination of tangy lemon curd, fluffy pavlova, and creamy coconut makes for a spectacular treat that is as pleasing to the eyes as it is to the palate.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 1.23g | 3% |
| Sugar 22g | 22% |
| Fat | |
| Fat 27g | 33% |
| Saturated 9g | 31% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 14mg | 3% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 0.29mg | 2% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 24mg | 27% |
| Vitamin E 2.72mg | 18% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.33mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 190mg | 6% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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