Strawberry, lemon curd and coconut loaf cake

29 Aug

strawberry, lemon curd and coconut loaf cake

I love baking loaf cakes. There is something so homely and humble about this style of cake, which lends itself to countless flavours.

I have already shared my recipes for lemon poppyseed loaf cake https://thehungrymum.com/2016/08/18/lemon-poppyseed-cake-recipe-2/, rosemary loaf cake https://thehungrymum.com/2012/10/17/nigella-lawsons-rosemary-loaf-cake/, choc chip chocolate loaf cake https://thehungrymum.com/2012/06/13/a-very-chocolate-cake-choc-chip-chocolate-loaf-9/ and more.

Whenever I feel like baking a cake it is usually a loaf cake that grabs my fancy. I even have a mini loaf pan which is perfect fir smaller cakes for a tea party or cake stall.

I had managed to buy some strawberries that weren’t immediately pounced upon by Misses 8 and 10 so I decided to turn them into a cake. Pawing through the fridge I found a half empty jar of lemon curd and I knew this would add a lovely zinginess and tang to the cake.

Coconut is a friend of mine and I love adding it to muffins, cakes and brownies.

Strawberry lemon curd cake.png

GATHER:

175g butter, softened, diced

225g self raising flour

3 eggs

175g caster sugar

75g shredded coconut

Zest of one lemon

½ cup lemon curd

½ cup diced strawberries

3 tablespoons brown sugar

Coconut loaf cake with lemon card and strawberries

LET’S GET TO IT:

Preheat oven to 160C and grease a loaf tin and line with non-stick baking paper.

Place all ingredients, except the brown sugar, curd and berries, into bowl of electric mixer and beat on medium speed for four minutes, until pale and combined.

Scrape half of the batter into pan, dollop in the curd, place berries on top, then dollop over the remaining batter. Scatter the brown sugar over the top.

Bake for 60 minutes – test with skewer but try not to pierce the curd or berries as they will be wet and won’t give a try indication of readiness.

Depending on your oven the cake may need another 10-15 minutes so cover loosely with foil and return to oven.

Cool in tin on bench, then remove from tin and cool completely on wire rack. When cold cut into slices to serve.

Strawberry, lemon curd & coconut loaf cake

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12 Responses to “Strawberry, lemon curd and coconut loaf cake”

  1. Monika August 29, 2016 at 7:18 pm #

    This is so good 👌

  2. Snapshotsincursive August 29, 2016 at 10:21 pm #

    May I have a slice for breakfast? Pretty please? 🍓

  3. Tasty Eats Ronit Penso August 30, 2016 at 2:51 am #

    Love the combination of lemon with coconut and strawberries. Looks very tempting! 🙂

    • The Hungry Mum August 31, 2016 at 3:08 pm #

      Thanks 🙂 I love lemon! Adding a bit of zest is such a lovely way to make cakes more interesting.

  4. Lorraine @ Not Quite Nigella August 31, 2016 at 8:55 pm #

    Ooh loving the hidden layer in the centre of the cake!! What a nice surprise! 😀

  5. Mary Frances September 1, 2016 at 1:02 am #

    I have some amazing lemon curd at home, this sounds like a perfect use!

    • The Hungry Mum September 1, 2016 at 9:24 am #

      I adore lemon curd, I should try making my own.

  6. ChgoJohn September 6, 2016 at 12:56 pm #

    I read the title and wondered how you would incorporate lemon curd — my favorite – into the cake. Then I saw the photo. It’s a good thing there’s a continent and an ocean between us or I’d be at your door begging for a piece of this cake.

Trackbacks/Pingbacks

  1. Strawberry, lemon curd and coconut loaf cake | homethoughtsfromabroad626 - September 1, 2016

    […] Strawberry, lemon curd and coconut loaf cake […]

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