Directions:
- Preheat the oven to 350°F Butter and flour two 9-inch round cake pans.
- With an electric mixer, cream the butter and 2 cups of sugar until light and fluffy.
- In a separate bowl, mix together the coconut milk and vanilla. Add half of the milk mixture to the butter and sugar mixture and beat until well blended.
- Into another bowl, sift together the flour, baking powder, and salt.
- Add the sifted mixture to the butter mixture and stir well. Thoroughly mix in the remaining milk mixture. The batter will be very heavy.
- Using an electric mixer with clean, dry beaters and a clean bowl, beat the egg whites until stiff peaks form. Fold the beaten whites into the batter until no trace of white remains.
- Pour the batter into the prepared pans and bake until the tip of a knife inserted in the center of the cake comes out clean, about 40 minutes.
- While the cake is baking, make the lemon curd. In the saucepan, whisk together the lemon peel, juice, sugar, and eggs.
- On medium heat, cook the mixture, whisking constantly until the curd thickens, about 5-7 minutes. Remove from the heat.
- For a perfectly smooth curd, pour the curd through a fine-mesh strainer to remove the lemon peel and any bits of egg (I always do this, because there are always little egg bits in the curd).
- Whisk in the butter a little at a time.
- Refrigerate the curd until well-chilled, about an hour.
- When the cake is cooled, spread half of the lemon curd between the two layers.
- Whip the cream until stiff and stir in the remaining lemon curd. Spread the whipped lemon cream over the cake and chill well.
- Serve sprinkled with toasted coconut flakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.75 Kcal (1795 kJ) | ||
| Calories from fat | 252.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.11g | 43% | |
|---|---|---|---|
| Cholesterol | 86.72mg | 29% | |
| Sodium | 116.83mg | 5% | |
| Potassium | 244.56mg | 5% | |
| Total Carbs | 40.93g | 14% | |
| Sugars | 20.98g | 84% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 5.43g | 11% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 359.97 Kcal (1507 kJ) | ||
| Calories from fat | 212.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.6g | 43% | |
|---|---|---|---|
| Cholesterol | 72.81mg | 29% | |
| Sodium | 98.09mg | 5% | |
| Potassium | 205.33mg | 5% | |
| Total Carbs | 34.37g | 14% | |
| Sugars | 17.61g | 84% | |
| Dietary Fiber | 0.79g | 4% | |
| Protein | 4.56g | 11% | |
| Vitamin C | 2.6mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 10% | |
| Calcium | 54.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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