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This showstopping Christmas dessert has sky-high layers of light sponge, limoncello filling, lemon curd and creamy coconut frosting, which will definitely bring festive cheer. For a speedy shop, don't forget to screenshot our handy ingredients list at the bottom.
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm (7in) loose-bottomed cake tins. In a large bowl, beat together 375g softened unsalted butter and 340g caster sugar until light and fluffy. Add 5 large eggs, one at a time, until incorporated. Fold in 325g self-raising flour, 1 tsp baking powder, 100ml soured cream and 25g desiccated coconut.
Divide the mixture evenly between the prepared tins. Bake on the middle shelf of the oven for 25-30 mins, until risen and golden or until a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins then turn out the sponges onto wire racks to cool completely.
For the filling, beat 75g butter and 75g cream cheese until fluffy then add 300g icing sugar and beat until stiffened. Stir in the zest of 2 limes, a squeeze of lime juice and 2 tbsp limoncello; chill for 15 mins.
For the frosting beat 150g unsalted butter and 150g cream cheese using electric beaters until pale and fluffy, add 400g icing sugar and beat until stiff, grate in 100g creamed coconut and beat again to combine. This frosting can be used straight away. For best results, ensure the butter and cream cheese are both at room temperature before beating.
Put the first layer of sponge on a serving plate and spread with a third of the filling. Top with a second layer of sponge and spread with 3 tbsp of lemon curd. Continue layering up the cake with alternating layers of filling and lemon curd, leaving the sixth tier plain.
Using a palette knife, spread the frosting over the top and sides of the cake, covering the cake completely and smoothing into an even layer.
Sprinkle 20g desiccated coconut over the centre, and then press 20g more around the bottom third. Adorn with your favourite Christmas decorations, if you like. To serve, cut into small slices.
Calories 533 (27%), sugar 46.9g (52%), fat 32.6g (47%), saturates 20.2g (101%), salt 0.3g (5%), based on 24 servings.
Make the sponges the day before – store them in airtight containers until ready to ice, or freeze them for up to 1 month wrapped in baking paper and tin foil. The frosting can be made a day in advance and kept chilled. Remove from the fridge 15 mins before icing the cake and whisk to bring it back to the right consistency. Once iced, the layer cake will keep well in the fridge for 2-3 days.
We've prepared a simple shopping list so you can easily get all you need to make this show-stopping festive bake. Be sure to note down the ingredients or take a screenshot before heading to the shops.
375g unsalted butter, at room temperature, plus extra for greasing 340g caster sugar 5 large eggs 325g self-raising flour 1 tsp baking powder 100ml soured cream 25g desiccated coconut
For the filling 75g unsalted butter 75g cream cheese 300g icing sugar 2 limes, zested, plus a squeeze of juice 2 tbsp limoncello 6 tbsp lemon curd
For the frosting and decoration 150g unsalted butter, at room temperature 150g cream cheese, at room temperature 400g icing sugar 100g creamed coconut (solid block) 40g desiccated coconut
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