Coconut and Lemon Curd Cake

Ingredients:

• Flour 335 gm
• Icing sugar 225 gm
• Butter (soft) 125 gm
• Coconut 125 gm
• Baking powder 1/2 tsp
• Milk 1 cup
• Curd 1 cup
• Whisked egg 1
• Lemon 1
• Lemon essence few drops

Instructions:

Preheat oven at 180 degree.

For Lemon Curd: Hang curd in a muslin for sometime to drench all the water.

Then add lemon juice and mix well, keep aside.

In a mixing bowl combine sugar, butter and mix with electric beater. When sugar is fully dissolved, add egg and mix. Add flour and baking powder to the mixture and fold. If the mixture seems thick/hard, then add a little milk and fold. When mixture becomes creamy, add coconut and lemon essence.
Grease a round mold and pour half of the mixture into it. And then make a layer of lemon curd.
Now pour rest of the mixture to the sides (over the curd layer).

Bake for 40 minutes but check the cake after 30 minutes. Take out the cake from mold when it cools down a little.

Garnish with icing sugar and coconut powder or frost it with whipped cream and grated coconut.