A few summer favorites...

The blog turns two! – Plus recipe for a lemon cake with swiss maringue coconut frosting

Lemon and coconut cake

Reading food and lifestyle blogs is something I have done for quite a few years now. It all started when I searched the internet for a dinner recipe and then I discovered the wonderful world of blogs on the internet. And now I have about 20 blogs I follow on and off. Two years ago I decided – after a healthy nudge from Sillas – to start my own blog. And I love it; it’s such a fun hobby to have. The pictures and styling have gotten better over time, but can still be improved. That’s one of the things I like about the blogging thing. Finding inspiration from other bloggers around the world and constantly improving my own blog, either trying more challenging recipes or changing the ‘photo shoots’ up a bit.

I have never tried as many new recipes as I have these past few years. I have a few recipes that are use more than once – like the ‘ I’m going on vacation’ brownie that I baked for the office today, is the same superbowl brownie I baked in February. It’s just so good and easy to make. But other than a few staple recipes, I like to try new things whenever I’m cooking and baking.

One of those new recipes is this one: A lemon cake with coconut butter meringue frosting.


Lemon layered cake

lemon cake with coconut maringue frostng

225 g butter

225 g sugar

4 eggs

Grated zest of 1 lemon

225g plain flour

1 tsp. baking powder

250g sour cream

Turn oven on to 160 C

Whisk butter and sugar until soft. Mix in one egg at a time. Add lemon zest the flour and baking powder into the batter. Fold in sour cream Pour the dough into a 23 inch greased pan and bake for 50-60 minutes. I used two smaller pans because I wanted to make a layered cake.

Let the cake cool off slightly in the pan and then tip on to a wire rack and let it cool completely.

For the Frosting

3 egg whites

180 g of sugar

270 g of butter – room temperature

90 g coconut milk


Place the egg whites and sugar into a metal bowl and set over a pan filled with about 5 cm of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees.  You can also test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer the egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Finally stir in the coconut milk slowly. Then continue stirring on high speed until the frosting is smooth and creamy again

Frost your cake and enjoy.

Swiss maringue frosting

Lemon cake coconut frosting

lemon cake made with sour cream



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A few summer favorites...