Lemon Coconut Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3½ cups cake flour
  • 1 tablespoon baking powder
  • 1 (8.5-ounce) can cream of coconut
  • ½ cup whole buttermilk
  • 2 teaspoons vanilla extract
  • Vanilla Buttercream (recipe follows)
  • Lemon Curd Filling (recipe follows)
  • 2 cups sweetened flaked coconut
  • Garnish: fresh lemon slices
Instructions
  1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In another large bowl, whisk together flour and baking powder. In a small bowl, whisk together cream of coconut, buttermilk, and vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Place one cake layer on a serving platter, and pipe a thin layer of Vanilla Buttercream around edge of cake. Spread 1 cup Lemon Curd Filing onto cake layer inside buttercream border. Top with remaining cake layer. Spread remaining Vanilla Buttercream on top and sides of cake. Spread remaining Lemon Curd Filling on top of cake. Press coconut onto sides of cake. Garnish with lemon, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/lemon-coconut-cake-recipe/