Lemon Coconut Cake

Name: Lemon Coconut Cake
Prep time: 35 min
Yield: serves 12-14
Ingredients: 3 cups (300g) sifted cake flour(spoon & leveled)1; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120ml) coconut milk, at room temperature2; 1/2 cup (120ml) buttermilk, at room temperature2; 1 and 1/2 cups(345g; 3 sticks) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 5 large Eggland's Best eggs, at room temperature; 1 Tablespoon (15ml) vanilla extract; optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!); 6 ouncessweetened shredded coconut (about 2 loosely packed cups); 1 and 1/2 cups homemade lemon curd (full recipe)

Lemon Coconut Cake was pinched from <a href="http://sallysbakingaddiction.com/2016/03/05/lemon-coconut-cake/" target="_blank">sallysbakingaddiction.com.</a>

"To make the best possible lemon coconut cake, make sure to read my notes in the post and below before beginning...."

INGREDIENTS

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3 cups (300g) sifted cake flour(spoon & leveled)1

•

1 teaspoon baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup (120ml) coconut milk, at room temperature2

•

1/2 cup (120ml) buttermilk, at room temperature2

•

1 and 1/2 cups(345g; 3 sticks) unsalted butter, softened to room temperature

•

1 cup (200g) granulated sugar

•

1/2 cup (100g) packed light brown sugar

•

5 large Eggland's Best eggs, at room temperature

•

1 Tablespoon (15ml) vanilla extract

•

optional: 1 teaspoon coconut extract (I prefer the cake without it, but it's still tasty!)

•

6 ouncessweetened shredded coconut (about 2 loosely packed cups)

•

1 and 1/2 cups homemade lemon curd (full recipe)

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