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All it takes is for the weather to hit 75 in Florida, and I’m officially thinking all things coconut. As my birthday approaches, I’m dreaming up what I’m going to bake for myself. This year, Coconut Cake with Lemon Curd is on the menu. I’ve been making my own birthday cake since culinary school, and though I don’t have many birthday traditions, that is one of them. My Gaga didn’t believe in store bought cakes on birthdays either. I miss her so much around this time of year. With Mother’s Day coming, and her birthday, it just gets really “tight” for me emotionally because holidays (of any kind) were always a big deal for her. This Coconut Cake made me think of her, and I thought my lemon peel roses were a nice touch on top. She loved fresh flowers, and yellow is my favorite color. It makes me happy when skies are grey!! Also, you never garnish a food with something that isn’t in the food.<— Just a little bougie tip I learned in culinary school, that I’m sharing on the house. 😉 SO lemon cake filled with lemon curd, gets lemon roses…even if she’s all dressed up in coconut.
For the Cake:
For the curd:
For the Buttercream:
Assembling the Cake
LEARN HOW TO MAKE THE LEMON ROSES HERE: