Cantaloupe Cake with Orange Curd Filling and Coconut Topping Recipe
Author Robin Gagnon
1c.light brown sugar
3c.self rising flour
Orange Curd Filling
1large egg plus 2 yolks
2tbs.all purpose flour
generous pinch of kosher salt
sweetened coconutto top off cake
Preheat oven to 350°.
Add ingredients to mixer bowl in order shown. Mix well.
Pour batter into pans.
Bake approximately 20 minutes, until toothpick pulls clean from center.
Place on racks to cool.
Make Orange Curd Filling
Place all ingredients in a sauce pan (one that you can whisk in well)
Turn burner to med-high.
Whisk steadily, especially as temperature starts to rise.
Once the curd is thickened, take it off burner. Pour into a non-porous bowl.
Refrigerate until thick and spreadable.
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.
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.
Courtesy of Mom Foodie - Cantaloupe Cake with Orange Curd Filling and Coconut Topping Recipe find it at https://momfoodie.com/cantaloupe-cake-with-orange-curd-filling-and-coconut-topping-recipe/