But I don't mind. In fact, I love birthdays. Joyous, happy, blessed, yummy.
Really, I love birthdays because they give me an excuse to drink coffee and eat a vanilla bean scone for breakfast. Because, what the hey, I'm
Tonight we celebrated Chelsea and Rudhdi's joint birthday via dinner at Cafe Europa followed by cake and merriment at my apartment.
Of course, I knew I was going to bake. But I knew I had to bake something special. Especially since Chelsea and Rudhdi are two of my closest foodie friends, not to mention good cooks themselves. The pressure was on.
I decided on a coconut layer cake with lemon [laymon] curd filling and a coconut cream cheese frosting. Why coconut? Mainly because I have been craving something coconut for a while now. Also because I've had lemon curd in the freezer from the Biscuit Joconde Imprime a while back. And because I feel coconut is just about as quirky, sophisticated, and lovable as Chelsea and Roods. You are what you eat, right?
Coconut and lemon is quite an interesting combination, and one that is rather popular in baking. I never would have guessed, though. Probably because I've had a lot of coconut in my day [hello, motherland] and lemons are somewhat uncommon in Pakistani cuisine [my father, actually, is not keen on the taste of lemon, so you'll only really find limes in my parents' fridge]. Ergo I've never had the idea to put the two together. Which is too bad, since it is divine.
I suppose any choice of filling would work, though. Actually, I think mango curd would be equally as delicious. Raspberry and strawberry would too. Chocolate. Coffee. Anything. Ugh, I just love coconut.
Anyway, ramblings aside, this cake has three components: the coconut cake, the cream cheese frosting, and the lemon curd filling. As always, I'll give you the recipe below.
After spreading the cream cheese frosting over the lemon curd, I sprinkled a small handful of shredded coconut on top for a little extra coconuttiness. The coconut flavor in the cake and cream cheese frosting is very mild, which is nice, but I like to taste my coconut.
I also baked this in an 8x8-inch square cake pan, because it is universally known that square cakes are much classier. [That's a total lie; I just really wanted a square cake.]
The cake turned out muuuch denser than anticipated. I originally wanted four layers, but overestimated the amount of batter I'd need per layer [I baked the three layers separately] and they ended up thicker than I would have liked. That on top of the lemon curd and cream cheese frosting made for messier layers than I would have liked. Meh. Practice makes perfect.
And everyone else enjoyed it, which is all that I wanted in the end. [And for them to take it away from me because there was no way this cake could stay in my possession].
Happy twentieth birthday(s), Rudhdi and Chelsea! Love love love.