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Home » Coconut Meringue Cake with Lemon Curd Filling

Coconut Meringue Cake with Lemon Curd Filling

May 12, 2016 by Debi 18 Comments

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Back in February when Dan the Coconut Chocolate Marjolaine Cake for me for my birthday, we both loved the coconut meringue part of the cake, and we talked about using the meringue again, but in a slightly lighter, more springy dessert. Thus, the Coconut Meringue Cake with Lemon Curd Filling was created.

Coconut Meringue Cake with Lemon Curd Filling by Life Currents

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This Coconut Meringue Cake with Lemon Curd Filling looks super impressive, but is really easy to make. And, man is it delicious! All that luscious lemon curd dripping out from inside the soft coconut meringues. Wow. So good! And, this will be a big hit at any birthday, anniversary, or just about any day you feel like having cake!

We decided to make this cake for my mom for mother’s day. Mom can’t have chocolate (chocolate gives her migraines), so the original version wouldn’t work for her. Lemon Curd, we decided, would be a nice tangy treat with the sweet coconut meringues.

I thought raspberries would love lovely garnishing the cake, and Dan suggested the final dusting of powdered sugar.

The cake is actually pretty easy to make, and comes together in a snap. But, it looks super impressive. And, man is it delicious! All that luscious lemon curd dripping out from inside the soft coconut meringues. Wow. So good! And, this will be a big hit at any birthday, anniversary, or just about any day you feel like having cake!

This Coconut Meringue Cake with Lemon Curd Filling looks super impressive, but is really easy to make. And, man is it delicious! All that luscious lemon curd dripping out from inside the soft coconut meringues. Wow. So good!

Fancy desserts

Looking for more fancy desserts?

Check out these impressive and delicious ways to end the meal: Almond Cake {with a gluten-free option}, Chocolate Bread Pudding with Bourbon Butter Sauce, and No-Bake Blonde Chocolate Ganache Tart.

This Coconut Meringue Cake with Lemon Curd Filling looks super impressive, but is really easy to make. And, man is it delicious! All that luscious lemon curd dripping out from inside the soft coconut meringues. Wow. So good! And, this will be a big hit at any birthday, anniversary, or just about any day you feel like having cake!

Coconut Meringue Cake with Lemon Curd Filling by Life Currents https://lifecurrentsblog.com/wp-content/uploads/2016/05/Coconut-Meringue-Cake-with-Lemon-Curd-Filling-pin.jpg

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Coconut Lemon Curd Cake by Life Currents

Recipe

Coconut Meringue Cake with Lemon Curd Filling

Debi
An impressive looking cake that's actually pretty easy to make with the flavors of coconut and lemon.
4.50 from 4 votes
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Prep Time 1 hour hr
Cook Time 40 minutes mins
Resting time 1 hour hr
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 269 kcal

Ingredients
  

For the Lemon Curd

  • 4 large egg yolks
  • 3 large eggs
  • ½ cup fresh lemon juice
  • ½ cup unsalted butter diced
  • ½ cup granulated sugar

Coconut-meringue layer

  • 1 ½ cups unsweetened shredded coconut toasted*
  • 2/3 cup granulated sugar divided
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon fine grain salt
  • 6 large egg whites
  • ½ teaspoon cream of tartar

Garnish

  • Fresh raspberries
  • Powdered sugar

Instructions
 

Make The Lemon Curd

  • In a medium bowl, whisk yolks and eggs together, and set aside.
  • In a large metal bowl or the top of a double boiler, combine lemon juice, butter, and sugar. Set the bowl over a saucepan of simmering water; whisk until butter melts and sugar dissolves.
  • Gradually whisk 1/3 of hot butter mixture into eggs, and whisk the egg mixture back into bowl with remaining butter mixture, and place this back over simmering water. Whisk constantly until custard thickens and thermometer inserted into mixture registers 180°F, about 5 minutes (do not boil). (If you don’t have a candy thermometer, wait until the mixture thickens and coats the back of a wooden spoon.)
  • Pour lemon curd through a strainer set over medium bowl. Place plastic wrap directly on surface of lemon curd; chill overnight. (Can be made up to 2 days ahead. Keep refrigerated.)

For Coconut Meringue Layer

  • Position rack in center of oven, and preheat oven to 325°F.
  • Line 17×11-inch rimmed baking sheet with parchment paper. Mix coconut, 1/3 cup sugar, flour, and salt in medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff but not dry. Fold coconut mixture into meringue just until incorporated. Spread meringue evenly over parchment on prepared sheet, covering completely. Bake until light golden and just springy to touch, about 20 minutes (meringue will be soft). Cool completely on baking sheet. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)
  • Place sheet of waxed paper on work surface. Cut around edges of meringue to loosen. Invert meringue onto waxed paper. Peel off parchment. Cut meringue crosswise in half, then cut lengthwise in thirds, forming six 8 1/2×3 2/3-inch rectangles. Cut piece of cardboard into 8 1/2×3 2/3-inch rectangle; cover cardboard with foil. Place 1 meringue rectangle on cardboard.
  • Roughly divide lemon curd into sixths just by cutting into it with a knife. Spread 1/6 of lemon curd evenly over meringue piece. Top with second meringue rectangle; press to adhere. Spread 1/6 of lemon curd over. Repeat procedure with 3 more meringue rectangles and 1/6 of lemon curd each time. Top with remaining meringue rectangle. You will be left with 1/6 of the lemon curd (you get to snack on that!). Chill cake until firm, about 1 hour.
  • Garnish with fresh raspberries and a sprinkling of powdered sugar. Using serrated knife, cut cake crosswise into 12 slices. Transfer to plates.

Notes

*How to toast coconut:
Preheat oven to 325° F.
Spread coconut on a rimmed baking sheet in a thin layer and bake 5-10 minutes, stirring a couple of times, until the coconut is golden brown and fragrant.
Make ahead:
The lemon curd can be made 2 days in advance, and the meringue can be made 1 day in advance.

Nutrition

Calories: 269kcalCarbohydrates: 24gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 126mgSodium: 98mgPotassium: 144mgFiber: 2gSugar: 21gVitamin A: 383IUVitamin C: 4mgCalcium: 21mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cake, coconut, lemon
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
This Coconut Meringue Cake with Lemon Curd Filling looks super impressive, but is really easy to make. And, man is it delicious! All that luscious lemon curd dripping out from inside the soft coconut meringues. Wow. So good! And, this will be a big hit at any birthday, anniversary, or just about any day you feel like having cake!
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Filed Under: Desserts Tagged With: cake, citrus, coconut, Cooking, desserts, Food, lemons, meringue, raspberry, recipe, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Elizabeth

    May 12, 2016 at 5:36 am

    What I wouldn’t do for a slice of this on my plate right now! Oh my goodness it looks amazing!

  2. CulinaryGinger (@culinaryginger)

    May 12, 2016 at 7:52 am

    How pretty is this? And I love the lemon and coconut combo.

  3. Joanne/WineladyCooks

    May 12, 2016 at 12:06 pm

    This is a beautiful cake and great recipe. I’m very into meringue this year, can’t wait to give this a try.

  4. foodhuntersguide

    May 12, 2016 at 1:04 pm

    What a beautiful cake. I love the flavor combination

  5. Michelle De La Cerda

    May 12, 2016 at 2:05 pm

    This looks beautiful and delicious!!

  6. Two Healthy Kitchens

    May 12, 2016 at 4:12 pm

    Oh my goodness! Your lucky, lucky mom! What a perfect way to celebrate Mother’s Day! Like your mom, my best friend, Gretchen, can’t have chocolate, so I’m always trying to think up yummy cakes that she CAN actually have, whenever it’s her birthday or there’s some reason to celebrate. This is so gorgeous – just perfect for her! I’m totally pinning this – both to remember and to share! Love it! 😀

  7. Nettie Moore

    May 12, 2016 at 5:38 pm

    Gorgeous cake! Nettie

  8. Catherine

    May 13, 2016 at 5:49 am

    Dear Debbie, what a gorgeous summer dessert! The layers are irresistible…this wouldn’t last long at my party! xo, Catherine

  9. Tara

    May 13, 2016 at 6:50 am

    This is stunning, what a fantastic dessert!

  10. Debra C.

    May 13, 2016 at 7:09 am

    Simply gorgeous dessert – just love the gorgeous meringue & filling and the raspberries will give it a bright fresh burst of flavor – lovely!

  11. michaela403

    May 13, 2016 at 8:11 am

    This is positively STUNNING!

  12. Culinary Flavors

    May 13, 2016 at 9:53 pm

    What a luscious, elegant cake! Perfect for any celebration!

  13. Garlic + Zest

    May 14, 2016 at 12:14 pm

    This looks beyond decadent! What a fantastic combination of flavors. Lemon curd is one of my favorite things and your pictures just pull me in!

  14. Peter Block

    May 14, 2016 at 12:37 pm

    This is a really awesome looking dessert. I love the layers and the filling. Fun when you dig your fork in as the curd pushes out.

  15. Beth @ Binky's Culinary Carnival

    May 14, 2016 at 12:52 pm

    Oh my goodness! All of my favorite flavors in one cake? Awesome! I bet your Mom was thrilled with her Mother’s Day treat!

  16. Tracy | Baking Mischief

    May 14, 2016 at 3:12 pm

    This is such a gorgeous cake. What a good daughter you are! 😉 I’ve never tried meringue cake before, but it looks delish, and that lemon curd filling sounds perfect. Did your mom love it?

  17. sara

    May 14, 2016 at 5:20 pm

    This is what dessert dreams are made of! I have to try this recipe!!!

  18. delphineefortin

    May 17, 2016 at 12:51 pm

    Stunning recipe! Love lemon curd and raspberries together!

4.50 from 4 votes (4 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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