Coconut Cake with Lemon Curd and Vanilla Buttercream

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Ingredients
For the cake:
  • Butter (for the cake pans)
  • Flour (for the cake pans)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
1/2 cup (1 stick) unsalted butter, at room temperature:
  • 1/2 cup coconut oil (solidified, not liquidy)
  • 1 1/2 cups sugar
  • 1 cup canned cream of coconut, such as Coco Lopez
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Pinch of salt
For the lemon curd filling:
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup lemon juice (from 3 to 4 lemons)
  • 3/4 cup sugar
  • 2 large eggs
  • 2 egg yolks
  • Pinch of salt
  • 6 tablespoons unsalted butter, cut in small cubes
For the buttercream:
  • 3/4 pound (3 sticks) cold unsalted butter, cut into pieces
  • 4 egg whites
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
To finish the cake:
  • 1 cup unsweetened coconut flakes, toasted
  • 1 cup lemon curd
  • 1 cup shredded unsweetened coconut


Steps
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