Coconut and Raspberry Curd Cake

• Chill full-fat coconut milk for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 1/2 tbsp unsalted butter
• 1 tbsp + 1 tsp milk
• 3 large eggs
• 1/3 cup + 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 0.58 cup cake flour
• 6 oz fresh raspberries
• 3 tbsp unsalted butter
• 2 egg yolks
• 1 tbsp lemon juice
• 5 tbsp granulated sugar
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/4 tsp cornstarch and 1 tbsp water
• 1 can (13.5 oz) full-fat chilled coconut milk
• 2 tbsp + 1 tsp powdered sugar
• 1/2 tsp vanilla extract
• Fresh berries of choice
• Sweetened toasted coconut flakes
• Powdered sugar for dusting

1. 1Set up a bain-marie with water in a large glass bowl and place a smaller glass bowl inside.
2. 2Add 3 eggs, granulated sugar, and vanilla extract to the smaller bowl, then whisk over the bain-marie with an electric hand mixer until the mixture is very pale yellow, thick, and holds its shape.
3. 3Sift cake flour over the airy egg mixture and gently fold it in.
4. 4Combine melted butter and milk in a separate measuring cup, temper this mixture by folding in a portion of the egg batter, then gently fold it back into the main egg batter with a spatula until just combined.
5. 5Pour the genoise batter into a parchment-lined round springform cake pan, swirl a knife through the batter, tap the pan, and bake until golden brown.
6. 6Remove the baked cake from the pan, cool on a wire rack, and once cooled, slice horizontally into two even layers.
7. 7Process frozen raspberries in a small blender into a smooth puree.
8. 8In a saucepan, melt butter, then add granulated sugar, raspberry puree, lemon zest, and 2 egg yolks, whisking constantly over medium heat.
9. 9Add cornstarch dissolved in a small amount of liquid to the saucepan, and continuously whisk the curd until it thickens to a glossy, vibrant red-pink consistency.
10. 10Transfer the finished curd to a measuring cup to cool.
11. 11Open a can of chilled coconut milk, pour out the clear liquid, and scrape the thick solidified coconut cream into a glass bowl.
12. 12Add powdered sugar and vanilla extract to the coconut cream, then whip with an electric hand mixer until light, fluffy, and forming stiff peaks.
13. 13Assemble the cake by spreading a small amount of coconut whipped cream on a cake stand, placing the first genoise layer on top, spreading a generous layer of coconut whipped cream, and then a layer of raspberry curd.
14. 14Place the second genoise layer on top, gently press down, apply more coconut whipped cream to the top and sides for a "naked cake" appearance, and press toasted coconut flakes onto the sides.
15. 15Pour the remaining raspberry curd onto the top of the cake, spread smoothly, arrange fresh raspberries and blackberries decoratively, and add a light dusting of powdered sugar.

These instructions are our analysis of the original video. Watch on YouTube →