Nikara’s Coconut Cake with Lemon Curd and Strawberry Coulis

Coconut cake

200g cake flour 
Pinch of salt
2 tsp baking powder 
1 tsp elachi powder 
75g cold cubed butter
75g castor sugar
50g desiccated coconut 
1 lime grated zest
1 egg
120ml milk
1 tsp vanilla essence 


  1. Preheat oven to 180•C. 
  2. Sieve flour, salt, elachi powder and baking powder. 
  3. Rub butter in until it resembles bread crumbs. 
  4. Stir in sugar, coconut and lime zest. 
  5. Whisk egg, milk and vanilla. 
  6. Make well in flour mixture. 
  7. Put your wet mixture in the in the middle and combine all ingredients. 
  8. Spoon mixture into cake ramekins. 
  9. Bake for 15-25min (size dependent). 

Icing for the cake

100g softened butter 
150g icing sugar
1 tsp vanilla essence 
Toasted coconut to decorate 
Edible flowers to decorate 


  1. Cream butter and sugar. 
  2. Whisk in vanilla. 
  3. Spread over cake. 
  4. Decorate. 

Lemon curd


1 large lemon 
 75g castor 
2 eggs 
50g butter


  1. Place zest and sugar in one bowl and the juice and eggs in another. 
  2. Whisk juice and eggs. 
  3. Pour juice and egg mixture over sugar and whisk. 
  4. Add butter (cubes) over double boiler. 
  5. Stir continuously until thick and glossy. 
  6. Remove and cool. 

Strawberry Coulis 


1 cup strawberries 
Half cup sugar 
1 tbs lemon juice


  1. Combine all ingredients on medium heat and allow to simmer. 
  2. Once the strawberries get soft and mixture gets thick, remove from heat and allow to cool. 
  3. Once cool, blend and strain. 
  4. Put in sauce bottle and refrigerate. 

Once all the elements have been created, plate all your components. 

Use mint leave, edible flowers, pomegranates, toasted coconut and almonds and pieces of coconut.