cantaloupe cake with citrus curd and coconut

Cantaloupe Cake with Orange Curd Filling and Coconut Topping Recipe

Course Dessert
Cuisine Ecclectic
Servings 12
Author Robin Gagnon


Cantaloupe Cake

  • 2 c. pureed cantaloupe
  • 3/4 c. vegetable oil
  • 1 c. light brown sugar
  • 1/4 c. white sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. ground cardamom
  • 1 tsp. cinnamon
  • 1 tsp. Kosher salt
  • 3 c. self rising flour

Orange Curd Filling

  • 1 c. white sugar
  • 1/2 c. milk
  • 1 c. orange juice
  • 1 tsp. lemon extract
  • 1 large egg plus 2 yolks
  • 3 tbs. corn starch
  • 2 tbs. all purpose flour
  • generous pinch of kosher salt
  • sweetened coconut to top off cake


Prepare Cake

  1. Preheat oven to 350°.
  2. Add ingredients to mixer bowl in order shown.  Mix well.
  3. Pour batter into pans.
  4. Bake approximately 20 minutes, until toothpick pulls clean from center.
  5. Place on racks to cool.

Make Orange Curd Filling

  1. Place all ingredients in a sauce pan (one that you can whisk in well)
  2. Turn burner to med-high.
  3. Whisk steadily, especially as temperature starts to rise.
  4. Once the curd is thickened, take it off burner.  Pour into a non-porous bowl.
  5. Refrigerate until thick and spreadable.


  1. Once the cake and curd have both cooled.  Top one cake layer with half the orange curd, then place second layer on and top off with the rest of curd.  Generously sprinkle sweetened coconut on top of the cake.  Serve in small slices, as this is somewhat filling.

Recipe Notes

I use fewer egg yolks in this curd by using corn starch and flour to help thicken.  I kept some in to still get that silkiness they impart.