With temperatures creeping up, it’s time to dig out some refreshing summer cake recipes.

This one is a new favourite of mine.

It is tangy and sweet thanks to the lemon curd. There is a Caribbean coconut holiday vibe running through. And it is moist, bursting with citrus flavour and super easy to make.

Plus, every cake tastes better with a crumble,. This one is particularly crunchy as the lemon curd on top caramelises.

And why not serve it with a scoop of ice cream?

Happy Baking!

Ingredients

For the cake

190g flour

80g desiccated coconut

1 tsp baking powder

1/4 tsp baking soda

150g butter

130g sugar

3 eggs

185g sour cream

250g lemon curd

1/2 tsp ground coriander

vanilla essence

pinch of salt

For the crumble

45g oats

70g desiccated coconut

55g butter (cold)

80g sugar

Method

1. Preheat the oven to 180°C (fan) and line the base of a 26cm springform tin.

Crumble

1. In a bowl - combine the oats, coconut and sugar.

2. Rub in the butter with your fingertips until you get a crumbly texture.

Cake

1. Combine the dry ingredients - flour, coconut, baking powder, baking soda, salt and ground coriander.

2. In a separate bowl - beat the butter and sugar together until light and fluffy.

3. Add one egg at a time and beat in between until well combined.

4. Beat in the sour cream and vanilla.

5. Incorporate the dry ingredients and mix until you get a smooth, rather thick batter.

To assemble

1. Spread half of the batter into the tin.

2. Dollop with half of the lemon curd and half of the crumbles.

3. Using a knife, slightly swirl the batter.

4. Add the remaining batter on top, spreading it to the edges.

5. Finish off with the remaining lemon curd and crumbles.

6. Bake for about 45 min until deep golden on top and a toothpick comes out clean.

7. Transfer to a wire rack and leave to cool.