4 egg yolks
1 cup caster sugar
3 oranges, finely grated rind and ¾ cup juice
Coconut sponge cake
1 cup caster sugar
2 tsp coconut essence
¾ cup self-raising flour
1/3 cup plain flour
¼ cup cornflour
2 tbsp boiling water
40g butter, melted
Butter cream frosting
250g butter, at room temperature
2 cups pure icing sugar, sifted
3 cups flaked coconut
1 To make orange curd, whisk egg yolks, eggs and sugar until well combined. Place juice and butter into a small saucepan and place over a medium-low heat. Stir until butter has melted and mixture comes to the boil. Remove from heat and slowly add to egg mixture, stirring constantly. Return mixture to saucepan and place over a medium-low heat, stirring constantly with a whisk for 8 minutes or until mixture becomes thick. Transfer to a bowl and stir in orange rind, reserving 2 tsp for sponge cake. Cool. Cover and refrigerate for 3 hours or until firm.
2 To make coconut sponge cake, preheat oven to 180˚C. Grease and line 2 x 20cm straight-sided round cake pans with baking paper. Place eggs, sugar, coconut essence and 2 tsp of orange rind into an electric beater bowl and beat for 10 minutes or until thick, pale and doubled in volume. Sift self-raising flour, plain flour and cornflour twice. Add flours to egg mixture with reserved orange rind and, using a large metal spoon, gently fold into mixture. Add boiling water and melted butter and gently stir. Do not overmix. Pour mixture evenly into prepared cake pans. Bake for 15 minutes or until cakes bounce back when lightly touched in the centre. Stand for 5 minutes before turning out onto wire racks to cool.
3 To make butter cream frosting, place butter into the small bowl of an electric beater and beat for 5-7 minutes or until as light in colour as possible. Add icing sugar, ¼ cup at a time, beating well after each addition until light and creamy.
4 Cut each sponge cake in half through the centre. Place one cake onto a serving plate. Spread with 1/3 of orange curd. Cover with another sponge cake. Continue to layer cakes with curd. Using a palette knife, spread butter cream over sides and top of cake. Cover frosting with coconut and serve.