Coconut And Elderflower Cream With Lemon Drizzle Cake

Our version of Prince Harry and Meghan Markle lemon, elderflower wedding cake will bring the royal touch to your wedding viewing party. The three levels moist coconut cake is decorated with a heavenly swiss butter cream, a drizzle of lemon and meringue kisses, and a sweep your guests off their feet!

The ingredient of Coconut And Elderflower Cream With Lemon Drizzle Cake

• 375g unsalted butter chopped at room temperature
• 700g 31 4 cups powdered sugar
• 6 eggs
• 3 lemons zest finely grated the juice you need 60 ml 1 4 cup juice
• 450 g 3 cups self raising flour
• 225g 11 2 cups of white flour
• 500 ml 2 cups milk
• 130g 11 2 cup of desiccated coconut
• 60 ml 1 4 cup of elderflower cordial
• 300g ctn double cream
• 285 g 1 cup cream lemon
• citrus or white lindt lindor balls to decorate
• icing sugar to dust
• white cachous in assorted sizes to decorate
• the babys breath flowers to decorate optional
• 2 egg whites at room temperature
• a pinch of cream of tartar
• 100 g 1 2 cup powdered sugar
• yellow icing colour paste hue
• 4 egg whites
• 215g 1 cup powdered sugar
• 400g unsalted butter chopped at room temperature
• 180g white chocolate finely chopped
• 80ml 1 3 cup thickened cream
• yellow icing colour paste color

The Instruction of coconut and elderflower cream with lemon drizzle cake

• preheat the oven to 180 u00b0 c 160 fan forced grease three round 20cm cake pans and line the base of each with baking paper
• use the electric mixer to beat the butter and 645 g 3 cups of sugar in a bowl until light and fluffy add the eggs 1 at a time beating well after each addition until well combined beat in the lemon rind use a large metal spoon to fold in the flour milk and coconut until well combined divide the mixture evenly between the prepared pans and smooth the surface of each bake in the oven for 45 minutes or until a toothpick inserted in center of cakes comes out clean let cool slightly before transferring to a wire rack to cool completely
• during this time to make the meringue kisses to reduce the temperature of the oven to 120 u00b0 c 100c fan forced line 2 baking sheets with parchment paper use electric mixer to beat egg whites and cream of tartar in a clean dry bowl until firm peaks form gradually add sugar 1 tablespoon at a time beating constantly until the sugar is dissolved and mixture is thick and shiny carefully stand a pastry bag fitted with a 1 5 cm plain nozzle in a vertical position in a large glass use a small brush to very lightly paint 4 stripes of yellow food colouring to the bottom of the inside of the length of the bag carefully spoon the meringue mixture into the piping bag and pipe small peaks on the plateaus the colours vary the more you pipe bake in the oven for 30 minutes or until the meringues are crisp and dry turn off the oven and leave the meringues in the oven with the door closed to cool completely
• combine 60 ml 1 4 cup of lemon juice and the rest of the portion of 55 g 1 4 cup powdered sugar in a small saucepan over low heat stir for 2 3 minutes or until the sugar is dissolved remove from the heat and add the elderflower cordial set aside to cool 5 use a balloon whisk to whisk the double cream in a bowl until soft peaks form do not overbeat as the cream can easily curdle
• to assemble the cake slice the top off of each cake to flatten it 1 cake layer cut side down on a cake board or a serving dish brush a third of the syrup of elder flowers on the top of the cake spread with half the whipped cream then top with half of the lemon curd to cover top with another layer of cake and brush with half the remaining syrup of elder flowers garnish with the rest of the cream and the lemon cream brush the cut side of the remaining cake layer with remaining syrup of elder flowers and place cut side down on top of the cake the basis of the latest cake is now the top of the cake
• to make the butter cream swiss meringue mix the egg whites and sugar in a bowl over a pan of simmering water using a balloon whisk mix for 5 to 8 minutes or until the sugar is dissolved and the mixture reaches 70u00b0c on a cooks thermometer transfer to a clean bowl use electric beater to beat for 5 minutes or until stiff peaks form and the mixture is almost at room temperature gradually add the butter beating well after each addition until the mixture is thick and smooth
• spoon 1 cup of buttercream in a bowl and set aside spread a thin layer of butter cream on the top and side of the whole cake place in refrigerator for 15 minutes or until firm spread remaining butter cream on the top and sides of cake allowing some of the other to show through place in the fridge to cool
• to make the lemon drizzle place the chocolate and cream in a microwave in a bowl microwave stirring every 30 seconds for 1 to 2 minutes or until smooth and combined tint with yellow food colouring leave to cool slightly pour the lemon glaze on top of cake using a palette knife quickly spread it to the edges and allowing it to trickle on the side of the cake place in the refrigerator or in a cool place for at least 30 minutes
• reserved place butter cream in a piping bag fitted with a 1cm fluted nozzle place the lindt balls on a plate and sprinkle with icing sugar decorate the cake with meringue kisses balls lindt piped stars of butter cream cachous and flowers if you use it

Nutritions of Coconut And Elderflower Cream With Lemon Drizzle Cake

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