Susie's Coconut and curd cake

Susie’s coconut and curd cake

A little luxury now and then makes this a crowd pleaser.



  • 180g fruit curd (eg passion fruit or orange)
  • 200g butter, softened
  • 210g golden caster sugar
  • 160ml tinned coconut cream
  • 4 large eggs
  • 180g self-raising flour
  • 1 teaspoon baking powder
  • 50g desiccated coconut
  • 300ml double cream
  • Fruit to serve (depending on curd type)


  • Preheat your oven to 180ºC, gas mark 4.
  • Grease and line a deep 20cm cake tin.
  • Beat butter and 200g of the sugar until light and fluffy.
  • Beat in half the coconut cream, then the eggs one at a time.
  • Fold in the flour, baking powder and 40g of desiccated coconut.
  • Pour into cake tin and bake for 25-30 minutes then cool completely.
  • Toast the remaining 10g of coconut in a dry frying pan until fragrant.
  • Whip the cream and remaining 10g of sugar until soft peaks.
  • Fold the remaining coconut cream into the whipped cream.
  • When cake is cooled, cut into three layers using a serrated knife and place first layer onto serving plate.
  • Spread first layer with 1/3 of coconut/cream mixture and top with 1/3 of curd. Repeat with 2nd and 3rd layer of cake, ending with curd and the coconut/cream mixture on top.
  • Add toasted coconut and fruit (eg passion fruit or mandarins) to top of cake to decorate.


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