Susie’s coconut and curd cake
A little luxury now and then makes this a crowd pleaser.
- 180g fruit curd (eg passion fruit or orange)
- 200g butter, softened
- 210g golden caster sugar
- 160ml tinned coconut cream
- 4 large eggs
- 180g self-raising flour
- 1 teaspoon baking powder
- 50g desiccated coconut
- 300ml double cream
- Fruit to serve (depending on curd type)
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