Imagine layers of coconut lemon cake, cream and lots of homemade lemon curd (throughout the cake and as its own layers). Adorned with a crown of Seed + Stow Dried Lemon Slices. This cake has many layers, and a few components to make, but for this showstopper, it is worth it. Make the Lemon Curd the night before or in advance, to make things a little easier on the baking day.

Lemon Curd
3 eggs and 1 extra egg yoke, at room temperature
2/3 cup caster sugar
2/3 cup of lemon juice
Zest of 1 lemon
160g butter

Cake
250g butter, at room temperature 
2 cups caster sugar
Zest and juice of 1 lemon
4 eggs, at room temperature
300g sour cream
1 1/2 cups self raising flour
1 1/2 cups plain flour
1 cup desiccated coconut

Whipped Cream
300ml thickened cream
1 tbsp icing sugar
1 tsp vanilla essence

Meringue
3 egg whites
3/4 cup caster sugar

Seed + Stow Dried Lemon Slices

Making The Lemon Curd
1. Add water to a saucepan and put it on the stove over a low temperature, so that the water begins to simmer.
2. Using your electric hand mixer, lightly whisk the eggs and sugar in a medium sized bowl. 
3. Next add the lemon juice and zest, and whisk to combine.
4. Place the bowl over the saucepan, ensuring that there is enough simmering water to last the length of the cook, but not so much that it touches the bottom of the bowl. 
5. Give a quick, light whisk, every 4-5 minutes to keep the mixture moving for approximately 35-40 minutes, or until the consistency is similar to whipped cream. 
6. Remove the bowl from the heat and allow it to cool to 60 degrees C or until the mixture is luke warm. Add the butter, a little at a time, allowing it to incorporate slowly, whisking as you go. 
7. Allow the curd to cool completely and store it in a sealed container if using straight away, or sterilised glass jars if you would like to keep it for longer.

Baking The Cake
1. Preheat your oven to 160 degrees C and line two 20cm round cake with baking paper. 
2. Using an electric hand or stand mixer, cream the butter, sugar and lemon zest in a large bowl, until the mixture is pale and creamy. 
3. Add the eggs, one at a time, beating the mixture between each addition.
4. Lower your speed and gently mix through the sour cream. 
5. Add the flours, coconut and lemon juice in batches, gently mixing it through as you go. 
6. Divide the mixture evenly between the two prepared pans and spoon approximately 90g of lemon curd over each of the cake batters. Use a knife to gently swirl the lemon curd through the mixture. This will use about half of your lemon curd. 
7. Bake for 45 minutes, or until a skewer comes out of the centre clean. Set aside to cool in the pans before turning out. 

Putting It All Together
1. In a medium sized bowl, mix the thickened cream, icing sugar and vanilla essence on a high speed until stiff peaks form. Put this aside. 
2. Place one of the cake layers on your serving platter. Spread a good layer of whipped cream over the cake, and then top with half of your remaining lemon curd. Allow the curd to drizzle down the sides of the cake. 
3. Place your second cake on top and repeat the process. Place in the fridge to chill, while your prepare the meringue. 
4. Set up a saucepan with simmering water, and add a medium sized bowl on top, ensuring the water isn't touching the bottom. 
5. Add the sugar and egg whites to the bowl, and use the whisk attachment on your handheld mixer to gently whisk the mixture until your cooking thermometer reads 70 degrees C or the mixture is thick and glossy. 
6. Take the cake out of the fridge and carefully spread the meringue mixture over the top. 
7. Use a kitchen blowtorch to lightly toast the meringue. 
8. Finish the cake by garnishing it with a crown of Seed + Stow Dried Lemon Slices.

Served 10-14 people a generous slice. 

Pictured is a large slice of the cake, this recipe creates a 20cm round cake.