lime? coconut?

Coconut might be just right. She loves passionfruit, as do I but neither the frozen pulp nor the fruit itself are something that is available to me. Coconut would give that same tropical nuance.

ooooh passion fruit is a fave!

But passion with lemon could be too puckery?

Growing up my Mom used to buy a frozen Lemon and Coconut cake from PF; always loved the combo.

^That could be the answer since lemon and coconut work together.

I like the sound of blueberry and was thinking a little seepage for a semi-naked cake could actually look nice. Another option might be blueberries in the cake layers with two layers of lemon curd filling. To help with seeping you could spread the filling to a generous thumb’s width from the edges. Then just push a little extra icing into that space to secure the filling, like this.

I vote for lemon coconut! Sounds divine!

I was thinking the same thing about making dams for the filling, though it sounds like you know what works for you since you've used it before.. A little smear of crumb coat (i.e., fat) on the cakes, top and bottom, could help a lot with the seepage, if you wanted to go blueberry.

Just riffing, but if you want something a little different, how about coconut curd and candied or toasted lemon rind/zest?

I like the idea of blueberry because I think that lemon and coconut will be very visually boring when sliced. Maybe coconut for the exterior?

How about a piñata cake like we occasionally have here in New Mexico?

Why don’t you do a creme patissiere? If you don’t want flavoring from vanilla bean you could use almond extract, or rum, or add dessicated coconut.

We buy lemonade with a hint of rosewater at a Mediterranean restaurant and it's so good. In this blog, she recommends frosting a cake filled with lemon curd with rosewater frosting.

http://www.bakersbrigade.com/recipe/rosewater-buttercream/

i find a list of cake filling and then make few

then mix and match and see what tastes best.

I have a cookbook with a New Orleans Doberge cake that alternated lemon curd and a dark chocolate filling.

I love that combo but it is rare enough that i figure i must be an outlier

What flavour is the actual cake? Doesn't the choice of filling depend on that?

If the cake is semi naked, I’d want something sweet ….because it is cake. I’d get some butter cream in there.

I would consider doing a lime curd instead of lemon and then adding mango and papaya, which I like with lime.

I thought of pineapple, which I like with coconut, but it might not work with lemon curd.

Cake is a basic white cake, flavoured with almond and vanilla. Decided I will do lemon curd in one layer, and coconut creme patisserie for the next. Thanks for all the input.

Sounds magnificent. I'm with Mtn about Pepperidge Farm cakes. As a kid we loved those darn cakes. Especially the lemon coconut. The vanilla with chocolate frosting was especially good partially frozen. (I was impatient!)

I will never buy them again as I suspect I might be disappointed.

I see. ”white cake” isn’t a thing here, so I have no idea what that is. Strawberry jam and double cream?

Lemon and coconut sounds good to me, I like both of them, and I agree about the blue "seep" with blueberries. Delicious, but not as pretty.

Lars' lime and mango combo sounds really good too.

Annie

You could have bluberry compote on the side?

@floral_uk z.8/9 SW UK white cake is about the color. Generally it's made with vegetable shortening and eggwhites (no yolk) to keep out the yellows, and is only flavored with vanilla extract—and some use artificial (vanillan) to make it that much whiter. White cake does taste good, though the texture can be a bit friable, but ”ivory” cake is better, with butter and whole eggs. Aerate the heck out of them to get them as white as possible. Supposedly real vanila is indistinguishable from fake by taste (chemically identical), but almond extract is yellow, too, and I bet Nekotish's cake will be better for letting up on the whiteness for flavor.

Coconut creme patisserie doesn't have shredded coconut in it. Maybe the chewiness is what people don't like.

No, but you can always add it 😎

Yes, white cake to me is made without yolks, just whites. Mine does have butter in it, so it's not pure white. It is a good "backgound cake." shows off the flavour of the frosting and/or fillings. The recipe I'm using for creme patisserie does indeed have coconut and coconut milk:

FOR THE PASTRY CREAM, WHISK:

4 egg yolks

½ cup granulated sugar

3 Tbsp. cornstarch

⅛ tsp. table salt

2 cups canned coconut milk

1 cup sweetened shredded coconut, chopped

3 Tbsp. unsalted butter

1 tsp. each pure vanilla extract and coconut flavoring

MDLN, I’m a coconut fence-straddler. I sorta hate coconut, but I will eat it in certain forms. I love my grandmother’s coconut cake, my mother’s coconut pie, and a pina colada. But I turn up my nose at candy with coconut in it, a cookie that contains bits of coconut, and what I think is a total waste of good seafood, coconut fried shrimp (picture Tom Hanks eating caviar in Big) and my mother’s favorite holiday dessert, ambrosia (pineapple, oranges, and coconut).

I think it is the chewiness of coconut I don't like. I do like the flavor, though. As much as I love some things that might end up with coconut in them, when I was a child I determined it was like trying to chew chopped dental floss! That dessert ambrosia that bbstx mentioned was always such a disappointment because of that.

Aside: If you've never had them, Tate's coconut crisp cookies are fab.

I’m sorry, for my own sanity, I cannot buy Tate’s cookies. Whenever I buy the chocolate chip thins, somewhere between the grocery and home, I turn big, blue, and furry. Then I gobble down every cookie until there are none left.

I must say Bbsrx, I pictured you in a completely different outfit!😏

Sometimes I wear my pearls. 😂

I had the outfit, but the eyes are all wrong

Why not a three citrus filling? One of lemon curd, one of orange and one of lime...or maybe tangerine instead of the orange.

Or how about a lemon filling and a layer of cherry? Or perhaps a layr of current jelly?

Set about to assemble the cake this morning. I had made lemon curd yesterday and was going to do coconut creme patisserie this morning, but when I opened the can of coconut milk, it looked and smelled odd. Not wanting to take a chance on poisining our guests, nor making the 45 minute round trip to get a new can, I switched gears. I know that I have a lot more buttercream than I need for frosting the semi-naked cake, and I had just purchased freeze dried strawberries, so it will be a layer of lemon curd and a layer of strawberry buttercream. The freeze-dried strawberries have an amazing fresh strawberry taste and don't water down the buttercream.

And strawberries (all berries) are great with lemon. Excellent pivot.

Good save!

Perfect!

I agree, it sounds delicious.

Annie