Ingredients
Scale
- For the Lemon Sponge:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup whole milk
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Coconut Cream Filling:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup shredded coconut, finely chopped
- For the Lemon Glaze:
- 1 cup white chocolate, melted
- 1/4 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- For Garnish (optional):
- Toasted coconut flakes
- Thin lemon slices
- Fresh mint leaves
Instructions
- Preheat oven and line a baking pan.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Mix in melted butter, milk, lemon zest, lemon juice, and vanilla.
- Fold in the dry ingredients until combined.
- Pour batter into the prepared pan and bake until golden and springy.
- Cool completely.
- Whip heavy cream, mascarpone, powdered sugar, and vanilla until smooth.
- Fold in the shredded coconut.
- Cut the sponge into crescent-shaped pieces using a template or cutter.
- Spread coconut cream between matching layers to create filled cakes.
- Combine melted white chocolate, heavy cream, lemon juice, and zest to make a smooth glaze.
- Pour or spoon glaze over the cakes and allow it to set slightly.
- Finish with toasted coconut flakes, lemon slices, and mint leaves before serving.
Nutrition
- Calories: 390
- Sugar: 24g
- Fat: 27g
- Carbohydrates: 34g
- Protein: 5g