2 sticks unsalted butter, softened
2 cups sugar
4 eggs, room temperature
1½ teaspoons vanilla extract
3 cups flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup coconut milk
¼ cup coconut cream (cream of coconut) – found in cocktail ingredient section of grocery or liquor store
3 eggs plus 1 egg yolk
1 cup sugar
1 Tablespoon lemon zest
1/3 cup fresh lemon juice
3 cups heavy cream
½ cup confectioners’ sugar, sifted
2 teaspoons vanilla extract
1 stick unsalted butter, cubed
2 - 3 cups fresh or packaged shredded sweetened coconut
DirectionsFor the cake:
Preheat oven to 350°. Grease and flour three 9” cake pans.
Cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add vanilla, beat for 2 minutes. Sift together flour, baking powder and salt and add to creamed mixture, alternating with milk and cream. Beat on low speed just until blended. Pour into prepared pans. Bake for 20- 25 minutes or until it tests done. Cool cakes completely. Slice each horizontally, making six even layers.
For the lemon curd:
Whisk all ingredients except butter in large glass or metal bowl; add cubed butter.
Place bowl over simmering pot of water (water should not touch bowl). Cook, stirring often, until very thick, about 20 -25 minutes. Carefully strain the hot curd, cover and chill completely. * High quality Lemon Curd can be purchased.
Place cream in a chilled mixing bowl. Using the whisk attachment, whisk until slightly thickened. Add sugar and vanilla. Whisk until peaks form. Cream should be smooth and light – do not over-whip. Refrigerate. *Whip-it, a whipped cream stabilizer can be added help whipped cream stay firm – in testing, we used 4 cups cream and 2/3 C. powdered sugar.
Line cookie sheet with parchment paper and sprinkle with shredded coconut. Place in preheated 350° oven and bake for 3 minutes, then in 30 second increments if more toasting is needed. Toast remaining coconut. Cool completely.
Assemble the cake
Place first layer on serving plate. Spread on lemon curd. Repeat with next four layers. Place last layer on top. Frost entire cake slightly with just enough Chantilly cream to cover. Place desired decorating tip on the end of a piping bag and fill with remaining Chantilly cream and form decorative rosette shapes all over the cake (or just spread thickly) – we used tip, Wilton M 1 in testing and googled ‘making roses on a cake’ to duplicate this winning recipe.
Sprinkle liberally with toasted coconut. Refrigerate until ready to serve and keep leftovers refrigerated.
Makes 16 servings